| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Water |
| 1/4 |
c |
Butter |
| 3 |
|
Egg, well beaten |
| 2 |
c |
Milk |
| 3 |
tb |
Flour |
| 1 |
ts |
Vanilla |
|
|
*pie pastry, baked |
|
|
Whipped cream |
INSTRUCTIONS
Cook the sugar and water until it will spin a thread. Add butter, beat the
eggs and stir in the flour which has been mixed with 1/2 cup of the milk.
Add balance of the milk and vanilla. Pour into the hot syrup and cook until
mixture is thick. Pour into a baked pie shell and set aside to cool. When
ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Gateway to the supernatural”