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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lytle's Sugar Cream Pie (Modified)
 Categories: Pies
      Yield: 1 Pie
 
  1 1/2 c  Sugar
      2 tb Flour; up to 1/3 c
      2 c  Whipping cream *
      1 ds Salt
      2 tb Butter (optional)
           Nutmeg; to taste
      1    Egg yolk
 
  * As heavy as you can get. The good stuff slowly slides off the spoon
    in globs.
  
  This recipe for Lytle's Sugar Cream Pie comes very close to what I
  have been able to glean from my mother in-law and others who are
  'older old timers' than me feel it should.
  
  Combine sugar, flour, and salt. Stir in heavy cream and egg yolk and
  mix well. Add nutmeg to taste and stir. Pour into unbaked pie shell
  and bake in 350?F oven for 1 hour.
  
  Slice the pie in small slivers, 1/8ths or less. We always sliced our
  pies on the farm in quarters, not for wimps. This is so rich that I
  have never seen anyone eat a quarter size slice. I don't know if the
  cholesterol meter goes high enough to measure this one! Back then we
  didn't even know what the word was. If you are in my age group and
  remember this from years ago as I do you will realize that the recipe
  is very dependent on the character of the ingredients. The most
  important is the cream itself. It is almost impossible to find the
  kind you need to make this pie as it was intended.
  
  Permit me to reminisce a little.
  
  Dad usually had 3 to 6 milk cows on the farm. One of them was always a
  Jersey, the others anything that was handy including Herefords which
  provided the beef stock. The Jersey produces milk much richer than the
  others at the expense of volume. Modern milk cows such as Holstein,
  have been bred for quantity.
  
  The cream was allowed to rise to the top of the Jersey milk and was
  skimmed off for use for cooking and for making butter. The other milk
  was run through the DeLaval cream separator and sold. In other words
  we kept the 'good stuff for our use.
  
  Recipe by Richard Cole
 
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