Butterscotch Pie
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains raw egg white in the meringue topping if not thoroughly cooked or browned.
Ingredients
Method
Put the egg yolk into a saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla.
Stir over fire until it thickens and comes to a boiling point.
Pour into the baked pie shell.
Beat up the egg white, then beat powdered sugar into it.
Spread on top of the pie and brown lightly in an oven at 350 degrees Fahrenheit.
Original recipe, verbatim
Butterscotch Pie
1 egg 3 tablespoonfuls water
1 cupful dark brown sugar % teaspoonful salt
1 cupful milk 1 tablespoonful powdered sugar
3 tablespoonfuls flour 1 baked crust
>^^v^ 2 tablespoonfuls Crisco 1 teaspoonful vanilla extract
., ^ Put yolk of egg into saucepan, add brown sugar, flour, milk, water,
Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boil-
.ing point. Pour into baked pie shell. Beat up white of egg, then beat
powdered sugar into it. Spread on top of pie and brown lightly in oven.
Sufiicient for one pie.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.