Also called Dixie Pecan Pie.
Looks like a couple of measurements got omitted; here’s the full recipe from the October 6, 1939 edition of The Racine (Wisconsin) Journal-Times:
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Dixie Pecan Pie
Pecan Filling
Beat eggs until light. Mix sugar and flour, add to eggs and beat well. Add syrup, vanilla, salt and pecans. |
We looked at corn syrup’s role in pecan pie in the recipe from Ceres, California.
This recipe is from the 27th page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Pecan Pie
3 eggs
1 Tbsp. sugar
1/4 tsp. salt
[1 teaspoon] vanilla
2 c. dark corn syrup
2 Tbsp. flour
[1 cup whole pecan meats]
Beat eggs until light. Mix sugar and flour; add to eggs and beat well. Add sugar [corn syrup]; beat. Add salt, vanilla, and pecans.