Name: Berks County Potato Custard Pie
Ingredients: 1 Med Potato; 2 tb Butter; 3/4 c Sugar; 2 Egg yolk; 2 Egg white; 1/2 Lemon, juice of; 1/2 Lemon, grated rind of; 1/2 c Milk; *pastry

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Penndutch, Pies	1	Servings

INGREDIENTS

1		Med Potato
2	tb	Butter
3/4	c	Sugar
2		Egg yolk
2		Egg white
1/2		Lemon, juice of
1/2		Lemon, grated rind of
1/2	c	Milk
		*pastry

INSTRUCTIONS

Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then fold in
the stiffly beaten egg whites. Pour into a pie pan lined with crust and
bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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