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Wisconsin cookbook, 1900-1920
Page 121
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Sour Cream Pie 1 cup sour cream 3/4 c. sugar 1 T. vinegar 1 egg slightly beaten 1 t. cinn. 1/2 t. ginger scant 1/4 t. cloves 1/2 t. salt Choc Pie 1 pt milk leave out 1/2 up grated 2 squares of choc. yokes of 2 eggs, 1 c. sugar, 2 T. flour, 1 T. cornstarch boil untill thick add pinch salt and 1 t. vanilla Graham Pie Crust 16 graham cracker crushed fine 1/4 # butter then fill with apple sauce. cover with crumbs. kept out and bake, serve with whipped cream Pine apple pie beat 1 1/2 c. milk mix 1/2 c. sugar, 1/2 t. salt 2 T. cornstarch slowly add hot milk cook in double boiler untill thick and cornstarch is well cooked about 40 min, pour on 2 egg yokes beaten return to double boiler and boil 3 min longer, cool then add 1 c. well drained pineapple and 1/2 t vanilla cover with merg or whipped cream very good
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Sour Cream Pie 1 cup sour cream 3/4 c. sugar 1 T. vinegar 1 egg slightly beaten 1 t. cinn. 1/2 t. ginger scant 1/4 t. cloves 1/2 t. salt Choc Pie 1 pt milk leave out 1/2 up grated 2 squares of choc. yokes of 2 eggs, 1 c. sugar, 2 T. flour, 1 T. cornstarch boil untill thick add pinch salt and 1 t. vanilla Graham Pie Crust 16 graham cracker crushed fine 1/4 # butter then fill with apple sauce. cover with crumbs. kept out and bake, serve with whipped cream Pine apple pie beat 1 1/2 c. milk mix 1/2 c. sugar, 1/2 t. salt 2 T. cornstarch slowly add hot milk cook in double boiler untill thick and cornstarch is well cooked about 40 min, pour on 2 egg yokes beaten return to double boiler and boil 3 min longer, cool then add 1 c. well drained pineapple and 1/2 t vanilla cover with merg or whipped cream very good
Szathmary Culinary Manuscripts and Cookbooks
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