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Lydia Bauer cookbook, 1920-1930
Page 4
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Butterscotch Meringue Pie Filling 1 tbsp. sugar 1/4 tsp salt 6 tbsp. flour 6 tbsp. water 1 tbsp. cornstarch 6 tbsp butter 1 cup brown sugar 3 egg yolks Meringue 3 egg whites 6 tbsp sugar 1/4 tsp. cream tartar Mix sugar, cornstarch, flour salt and water in top of double boiler. Beat in milk. Place on flame and stir until milk is hot. Place in double boiler over rapidly boiling water and cook until it thickens (10 minutes), beating with rotary beater occasionally to prevent lumping. Melt butter in heavy saucepan. Blend in brown sugar, and cook over low flame, stirring constantly, until sugar is dissolved, add to milk mixture and cook 5 minutes more. Beat yolks slightly and gradually beat into hot mixture. Cool pour into pie shell. Cover with meringue. Bake 15 to 20 minutes in slow oven 300 degrees
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Butterscotch Meringue Pie Filling 1 tbsp. sugar 1/4 tsp salt 6 tbsp. flour 6 tbsp. water 1 tbsp. cornstarch 6 tbsp butter 1 cup brown sugar 3 egg yolks Meringue 3 egg whites 6 tbsp sugar 1/4 tsp. cream tartar Mix sugar, cornstarch, flour salt and water in top of double boiler. Beat in milk. Place on flame and stir until milk is hot. Place in double boiler over rapidly boiling water and cook until it thickens (10 minutes), beating with rotary beater occasionally to prevent lumping. Melt butter in heavy saucepan. Blend in brown sugar, and cook over low flame, stirring constantly, until sugar is dissolved, add to milk mixture and cook 5 minutes more. Beat yolks slightly and gradually beat into hot mixture. Cool pour into pie shell. Cover with meringue. Bake 15 to 20 minutes in slow oven 300 degrees
Szathmary Culinary Manuscripts and Cookbooks
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