vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Transparent Pie
From Temperance cook book, 1887
Serves 16
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 83. The excerpt below is the record exactly as published.
two tablespoonfuls of butter, one-half cup of molasses, one cupful of cream; season with nutmeg. Stir the butter and sugar to a cream, add the mo- lasses and cream, lastly, the well beaten eggs. Bake in open shells. TRANSPARENT PIE. Beat the yolks of four eggs, add a teacupful of sugar, two table- spoonfuls of butter, which has been stirred to a cream; season with nutmeg. Bake in open shells. When done, beat the whites with three tablespoonfuls of sugar
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