Thursday, July 23, 2015

Caramel Meringue Pie (1935)

  • 1 cup sugar, melted
  • 2 cups milk
  • 1 1/2 cups white sugar
  • 4 eggs, separated
  • 2 tbspns corn starch
  • 1 tspn vanilla
  • Salt, pinch
Beat egg yolks.  Add cornstarch, white sugar, milk and salt. Heat.

Melt other sugar. Add to mixture, and cook till thick.  Pour into baked crusts, and cover with meringue.  Return to oven, and brown slightly.  Makes two small pies.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe was by June Hilton.) 

More Recipes from My Grandmother's Collection

Old-Fashioned Divinity Candy with Walnuts (1935)

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