Vinegar Pie

Ingredients

• yolks of 2 eggs
• 2 teaspoons vinegar
• 1/4 cup sugar
• 2 heaping teaspoons cornstarch
• 1 teaspoon lemon extract

Method

1. 1

   Mix to a paste, add boiling water, boil for about 3 minutes while stirring.

2. 2

   Bake pie crust and fill with mixture.

3. 3

   Whip egg whites with sugar, season with vanilla, spread on pie and brown.

Nutrition per serving

As published

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

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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