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Sharkey Pie
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 112. The excerpt below is the record exactly as published.
Sharkey Pie. — Yolks four eggs, one cup sugar, half cup but- ter, one cup jam or preserves without syrup, one nutmeg and one glass of wine. Bake in nice pastry and use whites of eggs for meringue. Cream Pie. — Two cups milk, two-thirds cup sugar, table- spoon butter, yolks three eggs. When the milk has come to a boil have ready the well beaten yolks, to which have been added two tablespoons flour, mixed to a smooth paste with milk ; add some of the boiling milk to this, then pour all together and let boil until it thickens, stirring briskly; add butter. Bake the crust to the pie first ; then put cream filling in it and have a stiff meringue on top; return to over and let it brown; flavor pies with vanilla, and meringue with lemon. Very fine. — Mrs. Sam Lancaster. Cream Pie. — One cup milk, yolks three eggs, six level table- spoons sugar, pinch of salt, two tablespoons flour dissolved in milk; flavor with vanilla. When this is cooked and cool, pour into a baked crust and cover with a meringue made of whites and brown in oven. Lemon Pies. — Juice of six lemons, yolks of six eggs, two cups sugar, one tablespoon corn starch, half cup butter
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