Caramel Custard
From Anson County cook book, 1928
Meringue: 4 egg whites beaten stiff, add 8 tablespoons sugar, and spread on top of pie and bake.
Presented as published in 1928. 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
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 33. The excerpt below is the record exactly as published.
cup butter IV2 cups potatoes Nutmeg. Mix ingredients and bake. Save whites of two eggs for meringue. — Mrs. Virginia Pickett. CARAMEL CUSTARD 2 cups brown sugar 5 eggs 2 tablespoons Melrose flour
Cook this with the app: pantry check, scaling, and the assistant.