Berks County Potato Custard Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Med Potato,
2 tbsp: Butter,
3/4 cup: Sugar,
2 each: Egg yolk,
2 each: Egg white,
1/2 each: Lemon, juice of
1/2 each: Lemon, grated rind of
1/2 cup: Milk,
*pastry,
Directions:
Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp