Molasses Pie
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 78. The excerpt below is the record exactly as published.
MOLASSES PIE. Take one pint of molasses, beat into it three eggs and a large spoonf ul of butter ; pour the mixture into a rich crust
Cook this with the app: pantry check, scaling, and the assistant.