Americandessert
Caramel Pie
From Durham cook book ..., 1921
Recipe by Mrs. D. F. Parker.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 49. The excerpt below is the record exactly as published.
CARAMEL PIES. Cream together one cupful butter and one cup sugar, add yolks of five eggs (yolks and whites beaten separately) and one cup pressed damsons, rerao\dng the seed. Beat all together very light and flavor Avith a tablespoonful of vanilla. Bake on pastry. This makes two pies in ordinary pie plates. — Miss Maggie Albright. 48 USE DAN VALLEY SUPERLATIVE FLOUR Where recipes call for Gelatine use KNOX GELATINE CHESS PIE. Five eggs, one-half cup vinegar, one-half cup butter, one and one-half cups sugar, flavor. This is fine and makes two custards or several muffin ring pies. — Mrs. M. S. Whitted. LEMOX PIE. Seven tablespoons sugar, one lemon, juice and grated rind, one teaspoon butter, four eggs, one-half cup milk, one teaspoonful flour or corn starch. — Mrs. M. S. Whitted. CAEAMEL PIE. One cup brown sugar, one-third cup butter, one cup milk, two tablespoonfuls flour or corn starch, three eggs, saving whites of two for meringue, vanilla to taste
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Cook this with the app: pantry check, scaling, and the assistant.