Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 61 fredonla cook book
- 3 eggs
- salt
Directions
Mrs. C. M. Rathbun.
Fill pie plate with sliced apple; add sugar to taste, bits of butter and water enough to cook the apples. Then cover with a good plain paste.
For fastidious tastes— Virot's Extracts.
61 FREDONlA COOK BOOK.
When ready to serve turn crust on to plate, spread apples and grate nutmeg on top. Serve with cream.
CREAM PIK-PIvANT PIE.
Mrs. Wm. Parks.
I cup cream; i cup sugar; i tablespoonful of flour; and enough pie-plant to cover bottom of dish.
Cut up pie-plant, and add % teaspoonful of .soda and pour on boiling water. Let stand on range a few minutes; then drain, and put in the bottom of a well-lined pie plate. Then add cream, then sugar, and lastlj^ the flour. Cut top crust a little larger than the bottom of pie plate, and place over top, without pinching down.
MAPIvE CUSTARD PIE.
Mrs. Barrett- Howard.
I pint of cream or milk.
Yolks of 3 eggs.
I cup of new maple sugar.
Pinch of salt.
Beat the sugar and eggs together; add the cream or milk. Eine pie plate with good rough paste. Fill with the mixture and bake in a quick oven.