Sweet Potato Pie

Ingredients

• one pound of potatoes
• one-half tea-cupful of butter
• one tea-cupful of white sugar
• one table-spoonful of cinnamon
• one tea-spoonful of nutmeg
• four eggs
• juice and rind of one lemon
• one tea-cupful of water

Method

1. 1

   Mash boiled sweet potatoes, cream with butter and sugar, add spices, lemon, and beaten egg whites.

2. 2

   Bake without a top crust.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 116. The excerpt below is the record exactly as published.

SWEET POTATO PIE. Steam or boil the potatoes ; when done, run them through a colander. To one pound of potatoes add one-half tea-cup- ful of butter, one tea-cupful of white sugar, one table-spoon- ful of cinnamon, one tea-spoonful of nutmeg, four eggs, whites and yelks beaten separately, juice and rind of one lemon, and one tea-cupful of water. Cream the butter and sugar, add the yelks, the spice, and the lemon. Beat the potatoes in by degrees, and until all is light, then the water, and lastly the beaten whites. Use no top crust. SWEET POTATO PIE. Boil or steam two very large, or four medium-sized, sweet potatoes until soft. To one pint of water add one tea-spoon- ful of ground cinnamon, one tea-spoonful of grated nutmeg, two dozen whole cloves, and let it come to a boiling. Cream one and one-half tea-cupful of white sugar, one cupful of butter, and one table-spoonful of corn starch together. Stir this into the spiced water until it thickens. Line a pie-pan or dish with rich pastry, and glaze with the white of an egg, then fill with the sweet potatoes that have been skinned 228 The New Kentucky Home Cook Book. and thinly sliced. Pour in the sirup, put on a top crust, and bake three-quarters of an hour in a moderate oven. If it browns too rapidly, cover with paper. Mrs. Robert Hixer. IRISH POTATO PIE. Take one pint of mashed potatoes, one pint of sugar, one tea-cupful of butter, six eggs beaten separately, the juice of one lemon squeezed into the potato while hot, one tea-spoon- ful of nutmeg, one tea-spoonful of mace. Cream the butter and sugar, add the yelks of the eggs, spice, and potatoes gradually, beating until very light, and lastly beat in the whites. Bake in open shells of paste. Serve cold. Mrs. C. E. Tabb. POTATO PUDDING. Take three eggs well beaten, two tea-cupfuls of sugar, one- half tea-cupful of butte

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