Transparent Pie
From The New York receipt book, 1882
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 12. The excerpt below is the record exactly as published.
Transparent P i e — 3 cups white sugar and % cup butter: 4 eggs, well-beaten
Cook this with the app: pantry check, scaling, and the assistant.