Chess Pies
From The Gertrude Bobbitt Circle cook book, 1948
Recipe by Mrs. M. T. Owen
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
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 57. The excerpt below is the record exactly as published.
chess pies or one large pie. Bake in slow oven. Mrs. C. F. Lemly 101 LEMON FLUFF PIE 3 egg yolks */2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg
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