Sugar Pie
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.
one-half cup sugar, one-half cup milk, one heap¬ ing tablespoon flour, (or cornstarch.) Beat all together. Then pour this mix¬ ture into one pint of boiling milk, stirring well. Flavor with orange. Pour into baked crust. Cover with frosting and brown slightly. Mrs. C. 0. Waltz. BANANNA PIE. Make a custard as for custard pie, (leave out the white of one egg,) add two crushed banannas, when baked, cover with the white of an egg, two tablespoons sugar well beaten and brown. PUMPKIN PIE. Boil pumpkin until dry and brown. Use one part pumpkin to three parts milk, one egg for each pie, season with sugar, a little molasses, salt and ginger. S. K. SUGAR PIE. Cover lower crust wuth sugar, sprinkle thick with flour, put in a few small pieces of butter, then add one-half cup milk or water
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