| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies, Londontowne | 8 | Servings | |
INGREDIENTS
| 3/4 | c | White sugar |
| 3 | tb | Cornstarch |
| 1 | ts | Nutmeg |
| 1/2 | c | Milk |
| 1 | 9" unbaked pastry shell | |
| 1/2 | c | Brown sugar |
| 1 | ts | Vanilla |
| 1/4 | lb | Butter or margarine |
| 2 | Eggs, separated |
INSTRUCTIONS
Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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