Sweet Potato Pie

Ingredients

• 4 or 5 medium sweet potatoes
• 1/4 cup butter
• 1/4 cup sugar
• well beaten yolks of 3 eggs
• juice and grated rind of 1 lemon
• pinch of cinnamon
• 1 cup milk

Method

1. 1

   Peel, boil and mash sweet potatoes.

2. 2

   Cream butter and sugar, add yolks, lemon juice and rind, cinnamon, potato pulp, and milk.

3. 3

   Fold in beaten whites and pour into pie pan lined with pastry.

4. 4

   Bake.

As published

This recipe was extracted from The Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.

Sweet Potato Pie. Peal, boil and mash through sieve 4 or 5 medium sweet potatoes. Then cream together 14, cup butter and 14 cup sugar, adding well beaten yolks of 3 eggs, juice and grated rind of 1 lemon and pinch of cinnamon. Now add potato pulp and 1 cup milk, finally fold in stifly Beaten whites of eggs and pour into pie pan lined with flaky, rich pastry. Bake in moderate oven. MRS. L. H. DOYLE. Brown Sugar Pie. 3 egg yolks, 1 cup brown sugar, 1 table- ‘ spoon melted butter, 1 teaspoon vanilla, 1 heaping tablespoon flour, 1 cup milk. Method: Mix all together and cook in double boiler to the consistency of custard. When cool pour into baked crust. Whip whites of eggs stiff, place on top of pie and brown in oven. MRS. W. D. ROGERS. / Squash Pie. Banana squash is best. 1 quart strained squash, ) A quart rich milk, 3 cups sugar, 1 tablespoon molasses and flour, 1 WA teaspoon each of ginger, allspice, nutmeg and cinnamon, 14 tea- spoon cloves, pinch of salt, 6 eggs, stir all together and bake in three large pie tins lined with pie crust. MRS. G. A. FAUSETT. Green Tomato Pie. Plain pie crust for top and bottom. 2. medium sized green tomatoes sliced very thin, 14 cup sugar, dash of cinnamon, juice of 14 lemon, 3 very thin slices lemon cut up. Place in kettle and let come to boil, add a little water if necessary, thicken with 2 teaspoons flour. Pour in pie tins and cover with pie crust. Serve hot or cold. | | GRACE F. HENRY, Salt Lake City. _ Vinegar Pie. For each pie wanted yolks of 2 eggs, 2 teaspoons vinegar, 14 cup sugar, 2 heaping teaspoons cornstarch, 1 teaspoon lemon extract. Mix to a paste and add 1 cap boiling water. Boil about 3 minutes, stir constantly. Bake pie crust and fill with the mixture. Whip whites of eggs with 4 teaspoons sugar, season with vanilla and spread on pie and return to oven to brown. , JESSIE OCKEY. Ce CARBON COUNTY COOK BOOK BY " ‘ PUDDINGS AND SAUCES Plum Pudding. 1 pint bread crumbs, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon cinnamon, juice and rind of lemon, 14 nutmeg, 3 eggs, 14 pound suet chopped fine, 1 pound citron, 14 teaspoon soda. Mix together dry ingredients, beat egg yolks and whites together, add them to 14 cup molasses. Dissolve soda in a little warm water, add it to molasses and eggs, mix with dry ingredients. Steam 3 hours. MRS. JOHN CAUSER. Steamed Brown Pudding. 114 cups bread crumbs, 1 cup mo- lasses, 1 egg, 14 teaspoon cloves, 14 teaspoon allspice, if teaspoon cinnamon, 1 tablespoon butter, 1 teaspoon soda, 1 cup raisins, 14 cup flour. Mix and steam 3 hours. MRS. DORA WOOTTEN. Sauce for Brown Pudding. 114 cups powdered sugar, 1 ezg, butter size of half egg, nutmeg, mix, beat together and serve over brown pudding. MRS. DORA WOOTTEN. Fruit Pudding. 1 cup chopped suet, 2 cups bread crumbs, 1 cup flour, 2 eggs, 1 cup each raisins and currants, 14 teaspoon nut- meg, 1 cup sugar, 1| level teaspoon soda dissolved in tablespoon hot water, enough buttermilk to make stiff batter. Pour into pan and set in steamer. Steam 2 hours. MRS. O. H. GUYMON. Suet Pudding. 1 cup chopped suet, 1 cup molasses, 2 cups sour milk, 3 cups flour, 1 cup currants, 1 teaspoon soda, 1 teaspoon cinnamon, 1 cup dates or figs finely chopped, 14, cup citron, 1 cup raisins. Mix all ingredients together, steam 3 hours. Serve hot. MRS. JOHN BRYNER. Suet Pudding. 1 cup suet chopped fine, 1 cup boiling water, % cup molasses, pinch salt, 1 teaspoon soda in hot water, 1 cup rais- ins, 1 cup currants, 1h 'te spoon cinnamon, 14 cup nuts chopped fine, flour to mix stiff, steam in cans 3 hours, boil without stop- in es MRS. JAMISON. Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar

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