| 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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