Pecan Pie
A historical recipe from To Your Kitchen From Mine, by Betty Newton.
A historical recipe
To Your Kitchen From Mine, by Betty Newton. Project Gutenberg eBook #63457.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From To Your Kitchen From Mine, by Betty Newton. Digitised by Project Gutenberg, eBook #63457 (https://www.gutenberg.org/ebooks/63457). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by curated dish list: pecan pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- ½ C.
- butter or margarine ½ C.
- sugar 1 C.
- dark corn sirup 3 eggs, slightly beaten 1 tsp.
- vanilla extract 1½ C.
- pecans, broken 1 unbaked 9-inch pie shell Cream butter;
- add sugar slowly, creaming until fluffy.
- Slowly stir in corn sirup, eggs, vanilla and pecans.
- Pour into pie shell and bake in Gas oven at 350 degrees for 1 hour.
- Cool.
- Serve with whipped cream, if desired.
- Baked Salmon Loaf Savory Rice Buttered Asparagus Temperature: 350 degrees Time: 1 hour (Complete the meal with a bread, beverage and fruit dessert.)