Corn Syrup Pie
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 45. The excerpt below is the record exactly as published.
e—1 cup brown sugar, 3 tablespoons flour, 3 table- spoons butter, 114 cups milk, 2 eggs, 4 teaspoon Blue Ribbon vanilla. Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, 14 cup sugar, 14 teaspoon salt, 2 cups hot milk, % teaspoon flavoring. Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is dissolved, add flavoring. Cook in one crust, using a moderate oven. Blue Ribbon nutmeg sprinkled on the top is well liked. Cocoanut Pie—Before baking, add 14 cup of cocoanut to the custard filling. Chocolate Pie—Add 2 squares chocolate, melted, or 144 cup cocoa, to custard filling. Banana Pie—Dice a banana and stir into custard filling. Corn Syrup Pie—2 eggs, 44 cup brown sugar, 1 tablespoon flour, 1 cup corn syrup
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