N Pie
From Durham cook book ..., 1921
Recipe by Mrs. J. E. Lyon.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 49. The excerpt below is the record exactly as published.
N PIE. Two cups of white sugar, three eggs, separated, butter the size of an egg, cream these. Three lemons and grated rind of one, one heaping tablespoon corn starch dissolved in cold water. Stir this into one cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.