BERKS COUNTY POTATO CUSTARD PIE
1 medium-size potato
2 tbsp butter
3/4 cup sugar
2 egg yolks
1/2 cup milk
juice and grated rind of 1/2 lemon
2 egg whites, stiffly beaten
Pastry for single crust
Boil the potato. Drain and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool.
Add the beaten egg yolks, milk, lemon juice and rind. Mix together well. Fold in stiffly beaten egg whites. Pour into a pie pan lined with crust
Bake at 400 degrees F about 25 minutes.
Makes 1 pie
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
1 medium-size potato
2 tbsp butter
3/4 cup sugar
2 egg yolks
1/2 cup milk
juice and grated rind of 1/2 lemon
2 egg whites, stiffly beaten
Pastry for single crust
Boil the potato. Drain and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool.
Add the beaten egg yolks, milk, lemon juice and rind. Mix together well. Fold in stiffly beaten egg whites. Pour into a pie pan lined with crust
Bake at 400 degrees F about 25 minutes.
Makes 1 pie
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
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