A Sweet Egg Pye

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Make Crust, cover your Dish with it, then have ready twelve Eggs boiled hard, cut them in Slices, and lay them in your Pye; throw half a Pound of Currans, clean washed and picked, all over the Eggs; then beat up four Eggs well, and mix with Half a Pint of White Wine, grate in a small Nutmeg, make it pretty sweet with Sugar. You are to mind to lay a quarter of a Pound of Butter between the Eggs, then pour in your Wine and Eggs, and cover your Pye. Bake it half an Hour, or till the Crust is done.