Chess Pie

Ingredients

• one and one-half cups sugar
• one-half cup butter
• yolks of three eggs
• one tablespoon flour
• one cup water

Method

1. 1

   Put into two pie pans lined with crust, and bake.

2. 2

   Frost with the whites of eggs.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 16. The excerpt below is the record exactly as published.

one tablespoon flour. Bake with two crusts. Mr>^. M- H. 22 THE PENNSYLVANIA GERMAN COOK HOOK. CRUMB PIE, NO. 1. One cup sugar, one cup Hour, butter the size of an egg, one teaspoon baking powder, rub together as pie crust. Take out one-half cup or more of the crumbs, then add water to the stiffness of cake dough, put into a crust, then tlie crumbs on top and bake. Mrs. McMillion, Canal Dover, O. CRUMB PIE, NO. 2. Two cups flour, two cups sugar, one- half cup butter. Rub together, then take out two hands full of crumbs for top. Now add another cup of flour w ith two teaspoons baking i>owder sifted in, moisten with two eggs and one cup of sweet milk. Bake in crusts. GINGER PIE, or Cake. Line three cake pans with pie crust. Make crumbs with four cups of flour, one cup sugar, one cup butter. Fill the pans with the following preparation: one cup molasses, one cup water, one teaspoon soda dissolvetl in a little vinegar, then add the crumbs, stir a little and bake. (Nice.) S. K. CHESS PIE. One and one-half cups sugar, one-half cup butter, yolks of three eggs, one table¬ spoon flour, one cup water

Cook this with the app: pantry check, scaling, and the assistant.