Peter's Scrimshaw Inn Rum Pie Recipe


Ingredients

1 1/4 cup milk
1/2 cup sugar
1/4 tsp salt
3/8 cup milk
3 tbsp flour
2 tbsp cornstarch
2 egg yolks
1/2 tsp vanilla
3 tbsp butter
2 tbsp dark myers's rum
1 baked 9-inch graham cracker crust
1 whipped cream
1 bittersweet chocolate, grate


Directions

Combine first three ingredients and bring to a boil. Mix remaining
milk, flour, cornstarch and egg yolks and add boiling mixture slowly.
Return to saucepan, cook slowly, stirring unatil thick. Cook
slightly, beat in vanilla, butter and rum. Turn into the crust and
chill. Top with whipped cream and grated chocolate. From The Denver
Post Food Section from Virginia Rich's "The Nantucket Diet Murders".

Formatted for MM by Pegg Seevers 10/2/96


Servings: 1 pie

 

 

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Categories: Alcohol; Beverages; Dessert; Pie


The History of Recipes

Historians have tracked the existance of recipes way back into ancient history, at least as far into history as early Egypt, and maybe even further. Having said that, in the main part, these early recipes were just very simple pictorial recipes for preparing meals.

As our culinary historical trip moves on a few more years we have two recipe books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the time.

By the arrival of the 20th century, cooking publications are in great demand, mostly as a result of better eduction, increased leisure time and having more money to spend.

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We hope you enjoy this Peter's Scrimshaw Inn Rum Pie recipe.

 


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