Pecan Pie
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. T. R. Burdette, Sr.
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 55. The excerpt below is the record exactly as published.
PECAN PIE 1 cup dark corn syrup 3 tbsps. butter melted 3 tbsps. sugar Yz tsp. vanilla 3 tbsps. flour 2 egg yolks, well beaten % tsp. salt 2 egg whites, stiffly beaten Y2 tsp. cinamon V2 cup coarsely chopped pecans
Cook this with the app: pantry check, scaling, and the assistant.