Streusel Topping
From Foods, their selection and preparation, 1935
Provides a flavorful topping for pies.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 302. The excerpt below is the record exactly as published.
streusel topping before baking, in which case a cover is not needed. Streusel [328] topping is made of equal measures of fat (butter or margarine would give good flavor) and brown sugar, with twice as much by measure of flour. Three-fourths cup flour is plenty for one pie
Cook this with the app: pantry check, scaling, and the assistant.