Acorn Pie Recipe


Ingredients

3 egg whites, beaten stiff
1 tsp baking powder
1 cup sugar
1 tsp vanilla
20 soda crackers
1 (coarsley broken)
1/2 cup pecans, chopped


Directions

Beat egg whites until stiff; add baking powder and beat more. Add
sugar and vanilla; beat again. Fold in crackers and pecans. Put in
buttered pie plate and bake at 300 degrees for 30 minutes. Let cool
and top with Cool Whip and chopped pecans. Randy Rigg


Servings: 1 servings

 

 

Acorn Pie Recipe brought to you by Recipe Ideas


Categories: Dessert; Pie


The History of Recipes

We are able to follow the history of meal recipes way back into the far past, in fact as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.

Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius recounts how the Romans made use of a good variety of herbs, including a few you will know for example thyme, fennel and dill.

During the following few hundred years, the upper-class families of Wesstern Europe strove to serve the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day.

By the time we get to the 1900s, cooking books are starting to become popular mostly as a result of increased literacy, more spare time and a general increase in wealth.

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We hope you enjoy this Acorn Pie recipe.

 


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