1 2/3 c. sour milk
1 1/2 c. sugar
1/2 c. ground raisins
1 t. cinnamon
1/2 t. cloves
dash nutmeg
1 T. corn starch
2 egg yolks
2 egg whites
Raw crust - bake 275
Beat egg yolks, add sugar, corn starch, cream, spices and beat. When ready, fold in stiffly beaten egg whites. Pour in crust and bake 1 1/2 hours.
Found in a very well-worn copy of "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1912.
-Click to enlarge photos-
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