Brown Sugar Pie

Name: Brown Sugar Pie
Ingredients: 3 teaspoons flour; 1/4 teaspoon vanilla; 3/8 cups brown sugar; 3 whole eggs beaten well; 3 teaspoons milk; 1 1/2 lb. melted butter

From Favorite recipes (North Carolina, 1948), 1948

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

5448Calories

26 gProtein

89 gCarbs

567 gFat

Full nutrition (34 nutrients)

Calories5448 kcal

Protein26 g

Carbohydrates89 g

Fiber0 g

Sugars82 g

Total Fat567 g

Saturated Fat349 g

Monounsaturated Fat165 g

Polyunsaturated Fat23 g

Omega-32.2 g

Cholesterol2023 mg

Sodium317 mg

Potassium515 mg

Calcium336 mg

Iron3.8 mg

Magnesium43 mg

Phosphorus488 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A4899 mcg

Vitamin E17 mg

Vitamin K48 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1 mg

Folate104 mcg

Choline574 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 13. The excerpt below is the record exactly as published.

1 teaspoon vanilla 1 cup sugar - 4% teaspoon salt 1 cup light corn syrup 1 cup pecans 2 tablespoons melted butter Beat eggs, add sugar, corn syrup, butter, vanilla, salt and pecans. Pour into unbaked 9” pastry shell. Bake in moderate oven, 350 degrees, 45 to 50 minutes. Mrs. Gertrude Yoder PECAN PIE 1 cup chopped pecans % teaspoon salt 1 cup dark Karo syrup 8 teaspoons shortening 2 cup granulated sugar 1 teaspoon vanilla 3 eggs Beat eggs, sugar, syrup, shortening and nuts. Blend well and pour into partly baked crust. Bake in moderate oven 325 degrees F. for 45 minutes. The nuts float on top forming a firm crust that will brown nicely if baked slowly. Mrs. T. M. Johnston "7 r+ og bo NHK DO CO ‘Nes acid bt 2a COOK BOOK | 31 PECAN PIE 3 eggs 1 tablespoon flour 1 cup brown sugar 2 tablespoons butter 4 cup white corn syrup 2 teaspoons vanilla % cup granulated sugar 2 teaspoon salt - 1 cup pecans 1 baked pie shell 1 tablespoon cornstarch, Beat eggs slightly, mix sugar and syrup. Add to eggs and beat. Add flour and corn starch, butter and vanilla. Add pecans last and pour in baked shell and bake slowly for 30 minutes. Mrs. Oliver Moore BROWN SUGAR PECAN PIE eggs % cup chopped pecans cups brown sugar 2 teaspoon nutmeg ‘cup cream Y% teaspoon salt tablespoons butter . Beat eggs lightly. Add sugar slowly. Then cream, butter and nuts. Piace in uncooked pie shell and bake 25 minutes or until done. Mrs. Homer Robinson VIRGINIA CHESS PIE 1 cup sugar 1 egg white 1 cup butter 3 tablespoons water 3 egg yolks 1 teaspoon vanilla Cream butter and sugar, add eggs, and beat until foamy. Add water and vanilla and beat well. Pour into pie pan lined with pastry and bake. When done cover with meringue made with 3 egg whites and 6 table- spoons sugar. Bake slowly for 20 minutes. Mrs. Wade Shuford CHESS PIES 4 eggs yolks beaten well 4 tablespoons of sugar 4 tablespoons of cream 1 teaspoon of vanilla 4 tablespoons of melted butter _ Line tart tins with rich pastry and fill half full. Bake in moderate oven. Mrs. Harold Shuford BROWN SUGAR PIE 3 teaspoons flour 4 teaspoon vanilla 38 cups brown sugar 3 whole eggs beaten well 3 teaspoons milk 1% lb. melted butter

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