Dessert
Crumb pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a half cupful of bread-crumbs in enough milk to cover them until they are soft and have absorbed all the milk.
- Cream a third of a cupful of sugar with two ounces of butter;
- add two eggs, well beaten, and the juice and grated rind of two small lemons, or one very large one.
Historical transcription
Source method
- 1
Soak a half cupful of bread-crumbs in enough milk to cover them until they are soft and have absorbed all the milk. Cream a third of a cupful of sugar with two ounces of butter; add two eggs, well beaten, and the juice and grated rind of two small lemons, or one very large one. Now, stir in the soaked crumbs, beat for a minute; turn into a pie-plate lined with puff paste, and bake in a hot oven until brown and very light.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.