Sweet Potato Custard Pie

Ingredients

• 2 tblsps. butter
• ½ cup of sugar
• 1 well-beaten egg
• ½ cup of milk
• 1½ cups of boiled and mashed sweet potato
• Flavor with nutmeg to taste

Method

1. 1

   Cream butter with sugar, stir in egg, milk, and sweet potato.

2. 2

   Turn into a crust and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 22. The excerpt below is the record exactly as published.

cup of milk. Stir well as each ingredient is added. Beat the 6 egg whites very stiffly, and fold in carefully, last. Bake very slowly so that the pie will cook through before it browns. — A transplanted Southern Cook. Lemon Pie Boil 1 quart of milk or water, cup of sugar, 3 lemons, juice and grated rind; small piece of butter; yolks of 3 eggs; 3 tblsps. corn- starch. Bake with an undercrust. Make meringue of whites of eggs for top. — Mrs. H. R. Johnson. Lemon Pie Mix 4 tblsps. cornstarch with 3 cups sugar, add well-beaten yolks of 4 eggs, 4 cups cold water, and juice and grated rind of 3 lemons. Cook until clear, stirring continually. When cold place in a cold baked crust. Beat the 4 egg whites stiff, add flavoring and a little sugar, spread over pie, and brown in oven. — Mrs. A. B. Stevenson. COMPLIMENTS OF THE GLENSIDE RESTAURANT FRANK A. CHUBB, PROP. Do you wish to buy or sell REAL ESTATE along the Reading R. R. and York Road Sections? SEE JOHN H. SHIELDS, Real Estate 6800 YORK ROAD Established 1906 Phone, Oak Lane 04-46 FRANK D. CLIFFORD OPPOSITE JENKINTOWN THEATRE HOME-MADE CANDY— FRESH DAILY PARTY NOVELTIES, BIRTHDAY GIFTS, FINE CONFECTIONS BREYER'S ICE CREAM 51 KNOX GELATINE improves soups and gravies. Lemon Cake Pie Sift 1 cup sugar, 2 tblsps. flour and pinch of salt together, melt butter size of an egg and add to the sugar, then juice of 1 large or two small lemons and grated rind. Add beaten yolks of 2 eggs, 1 cup milk and last of all 2 whites beaten stiff. Make pie crust very short and pour in filling. Bake 45 to 60 minutes in slow oven. Makes one large pie. — Mrs. W. F. Seibert. Lemon Cream Custard The juice and grated rind of 2 lemons, 2 cups sugar, butter the size of a walnut, 4 eggs, % cup flour, 1 qt. milk. Beat whites of eggs separately and add last. Bake in a moderate oven. Sufficient for 2 pies. — Mrs. Charles Boyer. Lemon Sponge Pie Cream 1 full cup sugar with a lump of butter, the size of a walnut, add the yolks of 2 eggs, the grated rind and juice of 1 lemon, 1 tblsp. flour, and 1 cup of milk. Fold in the beaten whites of the eggs last, and bake in a moderate oven. — Mrs. Joseph L. Tressl. Mock Cherry Pie Mix 1 tblsp. corn starch with 2 tblsps. cold water, add 1 cup boiling water and boil 3 minutes. Add 2 cups cranberries cut in halves, and soaked in cold water 2 hours, Y2 cup raisins, seeded and chopped, 1 cup sugar, 2 tsps. vanilla, pinch salt. This makes 1 two- crust pie. — Mrs. Clarence Ely. THE WOMAN'S CHRISTIAN TEMPERANCE UNION WILLOW GROVE, PA. "For God and Home and Every Land" Greenleaf & Donnelly PLASTERERS BELL PHONE WILLOW GROVE, PA. 52 J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Montgomery Pie First Part. — 1 egg, 1 cup water, % cup molasses, % cup sugar. Beat together well, and pour into two unbaked crusts. Second Part. — 2 eggs, 2 cups sugar creamed with % cup butter, 1 cup sour milk, 1 tsp. soda, 1 tsp. cream of tartar, 3 cups flour. Mix well, drop by spoonfuls on the first mixture, and bake. — Mrs. J. Dyre MOYER. Potato Pie Two lb. mashed potatoes, xk lb. butter, 5 eggs, beaten separately, 1 qt. milk (boil), 2 cups sugar. Flavor with vanilla or nutmeg. — Mrs. Wm. H. White, Jr. Potato Pie Boil 10 large potatoes, mash and put through colander. Add % lb. butter, 2 cups milk, 2V2 cups sugar, 1 grated nutmeg, and 6 beaten eggs. Mix well. Bake with under crust only. Three pies. — Mrs. Eva F. Stuckert. Sweet Potato Custard Pie Cream 2 tblsps. butter with V2 cup of sugar, and stir in a well- beaten egg. Add % cup of milk and 1 % cupf uls of boiled and mashed sweet potato, beating the mixture to a very light, smooth custard. Flavor with nutmeg to taste

Cook this with the app: pantry check, scaling, and the assistant.