Dessert
Vinegar pie (No. 2)
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.
- One egg;
- one heaping tablespoonful of flour;
- one teacupful of sugar;
- one cupful of cold water;
- one tablespoonful of vinegar;
- Beat the egg, add the sugar and flour, beating hard;
Historical transcription
Source method
- 1
One egg; one heaping tablespoonful of flour; one teacupful of sugar; one cupful of cold water; one tablespoonful of vinegar; nutmeg to taste. Beat the egg, add the sugar and flour, beating hard; then add the other ingredients, and bake in an open crust.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.