Egg Pie
From The Gertrude Bobbitt Circle cook book, 1948
Recipe has been in my family for over a hundred years. Mrs. E. F. Eagle.
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
Nutrition per serving
563Calories
17 gProtein
66 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein17 g
Carbohydrates66 g
Fiber0 g
Sugars61 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol87 mg
Sodium187 mg
Potassium746 mg
Calcium605 mg
Iron0.5 mg
Magnesium60 mg
Phosphorus504 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate13 mcg
Choline89 mg
Caffeine0 mg
Water432 g
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 58. The excerpt below is the record exactly as published.
egg Piece of butter size of walnut 4V> teaspoon flour Beat eggs and sugar together. Add flour and butter creamed and buttermilk. Flavor with lemon. Bake in pie pastry. Very old recipe. Mrs. Roy Bttrdette, Jr. COCOANUT CHOCOLATE PIE 6 tablespoons flour 2 egg yolks, slightly beaten % cup sugar 1 cup of shredded cocoanut V2 teaspoon salt 1 teaspoon vanilla 3 squares of chocolate, cut in 1 baked nine-inch pie shell small pieces 4 tablespoons sugar 2 cups of milk, scalded 2 egg whites, stiffly beaten Combine flour, sugar, salt and chocolate. Add milk gradually. Place in double boiler and cook until thickened, stirring constantly. Pour small amount of mixture over egg yolks, return to double boiler, add cocoanut and cook 3 to 4 minutes longer. Add vanilla. Cool, Pour into pie shell. Top with meringue made by folding sugar into egg whites. Sprinkle cocoanut over meringue and bake in oven 12 to 15 minutes or until delicate brown, 350 degrees. Mrs. Roy Burdette, Jr. 103 EGG PIE 1 tablespoon melted butter 1 pint of milk 3 tablespoons sugar 2 eggs (separated) 1 tablespoon flour
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