Among Mom’s papers, I uncovered a small stack of recipes glued onto old black scrapbook pages. The handwriting was not Mom’s and the paper looked vintage. They were yellowed and the ink was faded on some. Spots and streaks showed that a busy cook had used the recipes a number of times.
Puzzling. If these weren’t Gail Lee Martin’s recipes, who could they belong to? I felt sure that if they were a grandparent’s or great-grandparent’s, she would have noted that on them. So, it seems likely that they are strays that she found at a yard sale and couldn’t resist bringing them home.
Here’s one for you to try out: Oh-So-Good Pie
I’ll transcribe it below and add some notes.
4 whole eggs
2 tablespoons vinegar
2 cups sugar
3 tablespoons butter
1 teaspoon each of cinnamon, cloves, allspice
1 cup ground raisins
Cream butter and sugar. Add beaten egg yolks and vinegar, then spices and raisins.
Beat well, fold in beaten egg whites. Pour in unbaked pie shell. Cook slowly until thoroughly set.
This pie forms its own meringue.
I checked some other raisin pie recipes to get an idea of the oven temperature and time. Try 325 degrees for 45 minutes. Some recipes used brown sugar, some used regular sugar. A few recipes plumped up the raisins in boiling water first.
This recipe calls for ground raisins. Perhaps putting them in the blender would serve if you don’t have a food grinder.