Carrot Pie
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 59. The excerpt below is the record exactly as published.
two eggs (save whites of one egg for frosting). Cook this like thick cream, add one teaspoon | vanilla; after cooking bake the crust and slice two bananas a in the crust and pour the custard over them; beat the egg- — white stiff and add two tablespoons sugar; ‘spread on the pie and. brown in the oven. By adding two tablespoons of grated chocolate to the custard and omitting the bananas” you have a fine chocolate pie recipe. oy ie ~BUTTERMILK—Two cups of puttermilk, two eggs, two- tablespoons flour,-two tablespoons butter; flavor itn, Jemon.¢ ‘Tastes like lemon pies. Saree aiid ~~. CARROT—Three carrots, two eggs, one cup. milk, “one-_ " fourth teaspoon extract of cinnamon, allspice, “grated nut-_ meg; one-half teaspoon ginger
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