Most recipes for sweet potato desserts start with mashed cooked
sweet potato. This one, which emanated from Georgia, starts with
raw grated potatoes. By the way, I am thinking it would be easier
to mix in melted butter--and that one doesn't really need to do
the egg-milk part separately.

Raw Sweet Potato Pie
Source: American Cookery magazine, March 1929, page 638
Formatted etc. by Jean B.

4 eggs
1 1/2 c milk
4 c grated raw sweet potatoes
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 c sugar
1/2 c sorghum
1/3 c butter, at room temperature

Beat eggs and combine with milk.

Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum.
Add butter, then combine with the egg-milk mixture.

Pour into a buttered pudding pan and bake for 1 hour in a moderate
oven. When crusted around the edge and top, turn under and let a
crust form again. Do this twice, allowing the top and sides to
brown again before removing from the oven. Serve with cream,
sweetened and flavored to taste.

--
Jean B.

The recipe got me interested in sorghum. I'd heard of it but had never
seen it in a grocery store. It turns out that sorghum is a grain
generally grown for animal feed. Sweet sorghum is crushed like sugar
cane to produce sorghum syrup. I'm guessing that's what's meant in this
recipe. I'm further guessing that molasses would make a good substitute.


--Lia


Jean B. wrote:
> Most recipes for sweet potato desserts start with mashed cooked sweet
> potato. This one, which emanated from Georgia, starts with raw grated
> potatoes. By the way, I am thinking it would be easier to mix in melted
> butter--and that one doesn't really need to do the egg-milk part
> separately.
>
> Raw Sweet Potato Pie
> Source: American Cookery magazine, March 1929, page 638
> Formatted etc. by Jean B.
>
> 4 eggs
> 1 1/2 c milk
> 4 c grated raw sweet potatoes
> 1 tsp nutmeg
> 1 tsp cinnamon
> 1/2 tsp salt
> 1/2 c sugar
> 1/2 c sorghum
> 1/3 c butter, at room temperature
>
> Beat eggs and combine with milk.
>
> Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum. Add
> butter, then combine with the egg-milk mixture.
>
> Pour into a buttered pudding pan and bake for 1 hour in a moderate
> oven. When crusted around the edge and top, turn under and let a crust
> form again. Do this twice, allowing the top and sides to brown again
> before removing from the oven. Serve with cream, sweetened and flavored
> to taste.
>

On Sun 28 Sep 2008 06:34:19a, Jean B. told us...

> Most recipes for sweet potato desserts start with mashed cooked
> sweet potato. This one, which emanated from Georgia, starts with
> raw grated potatoes. By the way, I am thinking it would be easier
> to mix in melted butter--and that one doesn't really need to do
> the egg-milk part separately.
>
> Raw Sweet Potato Pie
> Source: American Cookery magazine, March 1929, page 638
> Formatted etc. by Jean B.
>
> 4 eggs
> 1 1/2 c milk
> 4 c grated raw sweet potatoes
> 1 tsp nutmeg
> 1 tsp cinnamon
> 1/2 tsp salt
> 1/2 c sugar
> 1/2 c sorghum
> 1/3 c butter, at room temperature
>
> Beat eggs and combine with milk.
>
> Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum.
> Add butter, then combine with the egg-milk mixture.
>
> Pour into a buttered pudding pan and bake for 1 hour in a moderate
> oven. When crusted around the edge and top, turn under and let a
> crust form again. Do this twice, allowing the top and sides to
> brown again before removing from the oven. Serve with cream,
> sweetened and flavored to taste.
>

This is quite similar to a grated sweet potato pie recipe I have. It's
quite good.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 15hrs 25mins
*******************************************
Define the universe and give three
examples.
*******************************************

On Sun 28 Sep 2008 06:47:55a, Julia Altshuler told us...

> The recipe got me interested in sorghum. I'd heard of it but had never
> seen it in a grocery store. It turns out that sorghum is a grain
> generally grown for animal feed. Sweet sorghum is crushed like sugar
> cane to produce sorghum syrup. I'm guessing that's what's meant in this
> recipe. I'm further guessing that molasses would make a good substitute.

Molasses would be the closest substitute, although the flavor is not quite
the same. I like both.



--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 15hrs 23mins
*******************************************
I can stand anything but a succession
of ordinary days.
*******************************************

Julia Altshuler wrote:
> The recipe got me interested in sorghum. I'd heard of it but had never
> seen it in a grocery store. It turns out that sorghum is a grain
> generally grown for animal feed. Sweet sorghum is crushed like sugar
> cane to produce sorghum syrup. I'm guessing that's what's meant in this
> recipe. I'm further guessing that molasses would make a good substitute.
>
>
> --Lia
>
>

I'd bet maple syrup would e a good substitute also.
gloria p

Jean B. wrote:

> Pour into a buttered pudding pan and bake for 1 hour in a moderate
> oven. When crusted around the edge and top, turn under and let a crust
> form again. Do this twice, allowing the top and sides to brown again
> before removing from the oven. Serve with cream, sweetened and flavored
> to taste.

Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
What exactly is meant by, "When crusted around the edge and top, turn
under and let a crust form again."? Turn what under? I can't visualize
the procedure, but it sounds good!

Dave

On Sun 28 Sep 2008 03:06:21p, Dave Bell told us...

> Jean B. wrote:
>
>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>> oven. When crusted around the edge and top, turn under and let a crust
>> form again. Do this twice, allowing the top and sides to brown again
>> before removing from the oven. Serve with cream, sweetened and flavored
>> to taste.
>
> Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
> What exactly is meant by, "When crusted around the edge and top, turn
> under and let a crust form again."? Turn what under? I can't visualize
> the procedure, but it sounds good!

When many baked dishes like this one, or macaroni & cheese, or rice pudding
are cooking, they will generally begin to set and form a crust around the
edge of the baking dish and on the top surface. Turn it under means stir
the crusted parts back into the overall content of the dish. It helps to
even the cooking and prevent over cooking of the edge and top.

HTH

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 8hrs 32mins
*******************************************
'Give me ambiguity or give me
something else.'
*******************************************

On Sun, 28 Sep 2008 15:06:21 -0700, Dave Bell
> wrote:

>Jean B. wrote:
>
>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>> oven. When crusted around the edge and top, turn under and let a crust
>> form again. Do this twice, allowing the top and sides to brown again
>> before removing from the oven. Serve with cream, sweetened and flavored
>> to taste.
>
>Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
>What exactly is meant by, "When crusted around the edge and top, turn
>under and let a crust form again."? Turn what under? I can't visualize
>the procedure, but it sounds good!
>
Not hard to visualize. Take it out of the oven and (using a cooking
spoon) push/pull all the crust forming on the pan and on the top to
the middle. Put back in the oven and continue baking. Repeat
procedure twice.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 28 Sep 2008 22:31:16 GMT, Wayne Boatwright
> wrote:
>
>When many baked dishes like this one, or macaroni & cheese, or rice pudding
>are cooking, they will generally begin to set and form a crust around the
>edge of the baking dish and on the top surface. Turn it under means stir
>the crusted parts back into the overall content of the dish. It helps to
>even the cooking and prevent over cooking of the edge and top.
>
HUH! Never thought about doing that with mac & cheese. I'll try it
sometime.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 28 Sep 2008 06:34:53p, told us...

> On Sun, 28 Sep 2008 22:31:16 GMT, Wayne Boatwright
> > wrote:
>>
>>When many baked dishes like this one, or macaroni & cheese, or rice
>>pudding are cooking, they will generally begin to set and form a crust
>>around the edge of the baking dish and on the top surface. Turn it
>>under means stir the crusted parts back into the overall content of the
>>dish. It helps to even the cooking and prevent over cooking of the edge
>>and top.
>>
> HUH! Never thought about doing that with mac & cheese. I'll try it
> sometime.

With mac & cheese I usually just do it once, maybe twice if it's a large
dish. With rice pudding, usually at least 3 or 4. Most dishes containing
dairy benefit from this.



--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 5hrs 15mins
*******************************************
Cats must balance their 25 pound body
on their human's full bladder.
*******************************************

Wayne Boatwright wrote:

> When many baked dishes like this one, or macaroni & cheese, or rice
> pudding are cooking, they will generally begin to set and form a
> crust around the edge of the baking dish and on the top surface.
> Turn it under means stir the crusted parts back into the overall
> content of the dish. It helps to even the cooking and prevent over
> cooking of the edge and top.

Okay, but ... the crust around the edges is what my brothers
and I would fight over!

nancy (still loves that sorta burnt part)

On Sun 28 Sep 2008 07:25:10p, Nancy Young told us...

> Wayne Boatwright wrote:
>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a
>> crust around the edge of the baking dish and on the top surface.
>> Turn it under means stir the crusted parts back into the overall
>> content of the dish. It helps to even the cooking and prevent over
>> cooking of the edge and top.
>
> Okay, but ... the crust around the edges is what my brothers
> and I would fight over!
>
> nancy (still loves that sorta burnt part)
>

If you're talking about mac & cheese, you can turn it through once and
still have the crustiness around the edge.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 4hrs 27mins
*******************************************
'Have you met my pet?' - Dot
*******************************************

Nancy Young wrote:
> Wayne Boatwright wrote:
>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a
>> crust around the edge of the baking dish and on the top surface. Turn
>> it under means stir the crusted parts back into the overall
>> content of the dish. It helps to even the cooking and prevent over
>> cooking of the edge and top.
>
> Okay, but ... the crust around the edges is what my brothers
> and I would fight over!
>
> nancy (still loves that sorta burnt part)

Amen! Those are the BEST parts of a casserole, IMO!

On Mon, 29 Sep 2008 01:53:22 GMT, Wayne Boatwright
> wrote:

>With rice pudding, usually at least 3 or 4. Most dishes containing
>dairy benefit from this.

rice pudding, yum!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 28 Sep 2008 08:00:45p, told us...

> On Mon, 29 Sep 2008 01:53:22 GMT, Wayne Boatwright
> > wrote:
>
>>With rice pudding, usually at least 3 or 4. Most dishes containing
>>dairy benefit from this.
>
> rice pudding, yum!

One of my favorite comfort foods.


--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 3hrs 55mins
*******************************************
For every vision there is an equal and
opposite revision.
*******************************************

Wayne wrote about "turning it under"

> With mac & cheese I usually just do it once, maybe twice if it's a large
> dish. With rice pudding, usually at least 3 or 4. Most dishes containing
> dairy benefit from this.


I first ran across the technique in a recipe for cassoulet; you're supposed
to stir in the top crust a few times while it's cooking.

(It's still too warm here to make that kind of thing, but when it's cold,
there's nothing like it to warm up the house and make it feel homey. As the
saying doesn't go, a man's home is his cassoulet.)


Bob

On Sun, 28 Sep 2008 22:25:10 -0400, Nancy Young wrote:

> Wayne Boatwright wrote:
>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a
>> crust around the edge of the baking dish and on the top surface.
>> Turn it under means stir the crusted parts back into the overall
>> content of the dish. It helps to even the cooking and prevent over
>> cooking of the edge and top.
>
> Okay, but ... the crust around the edges is what my brothers
> and I would fight over!
>
> nancy (still loves that sorta burnt part)

a friend of mine says he eats the crust from the macaroni and cheese and
gives the rest to his wife and kids.

your pal,
blake

blake murphy wrote:
> On Sun, 28 Sep 2008 22:25:10 -0400, Nancy Young wrote:

>> Okay, but ... the crust around the edges is what my brothers
>> and I would fight over!
>>
>> nancy (still loves that sorta burnt part)
>
> a friend of mine says he eats the crust from the macaroni and cheese
> and gives the rest to his wife and kids.

You know my brother!!? Heh. Man after my own heart.

I'm the same way with meatloaf, I've been known to make
two smaller meatloaves so there are more end pieces.

nancy

On Mon 29 Sep 2008 11:27:32a, Nancy Young told us...

> I'm the same way with meatloaf, I've been known to make
> two smaller meatloaves so there are more end pieces.
>
> nancy
>

I often make individual serving size meatloaves so there's a lot of crusty
brown on the outside of each one.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 12hrs 28mins
*******************************************
Enlightenment comes from the journey,
not the destination.
*******************************************

In article 7>,
Wayne Boatwright > wrote:

> On Mon 29 Sep 2008 11:27:32a, Nancy Young told us...
>
> > I'm the same way with meatloaf, I've been known to make
> > two smaller meatloaves so there are more end pieces.
> >
> > nancy
> >
>
> I often make individual serving size meatloaves so there's a lot of crusty
> brown on the outside of each one.

Just make patties. <g>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Mon 29 Sep 2008 11:45:20a, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Mon 29 Sep 2008 11:27:32a, Nancy Young told us...
>>
>> > I'm the same way with meatloaf, I've been known to make
>> > two smaller meatloaves so there are more end pieces.
>> >
>> > nancy
>> >
>>
>> I often make individual serving size meatloaves so there's a lot of
>> crusty brown on the outside of each one.
>
> Just make patties. <g>

Nope, they've gotta be little loaves, otherwise it's just not "meatloaf".
:-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 10hrs 10mins
*******************************************
You can't judge a book by its movie.
*******************************************

Wayne Boatwright wrote:
> On Mon 29 Sep 2008 11:45:20a, Omelet told us...
>
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Mon 29 Sep 2008 11:27:32a, Nancy Young told us...
>>>
>>>> I'm the same way with meatloaf, I've been known to make
>>>> two smaller meatloaves so there are more end pieces.

>>> I often make individual serving size meatloaves so there's a lot of
>>> crusty brown on the outside of each one.
>>
>> Just make patties. <g>
>
> Nope, they've gotta be little loaves, otherwise it's just not
> "meatloaf". :-)

Wayne understands. (laugh)

nancy

On Mon 29 Sep 2008 02:24:18p, Nancy Young told us...

> Wayne Boatwright wrote:

>>
>> Nope, they've gotta be little loaves, otherwise it's just not
>> "meatloaf". :-)
>
> Wayne understands. (laugh)
>
> nancy
>

Yep, I do!

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 8hrs 47mins
*******************************************
Catscan: a hi-tech device for
examining cats.
*******************************************

Wayne Boatwright wrote:
> On Sun 28 Sep 2008 06:34:19a, Jean B. told us...
>
>> Most recipes for sweet potato desserts start with mashed cooked
>> sweet potato. This one, which emanated from Georgia, starts with
>> raw grated potatoes. By the way, I am thinking it would be easier
>> to mix in melted butter--and that one doesn't really need to do
>> the egg-milk part separately.
>>
>> Raw Sweet Potato Pie
>> Source: American Cookery magazine, March 1929, page 638
>> Formatted etc. by Jean B.
>>
>> 4 eggs
>> 1 1/2 c milk
>> 4 c grated raw sweet potatoes
>> 1 tsp nutmeg
>> 1 tsp cinnamon
>> 1/2 tsp salt
>> 1/2 c sugar
>> 1/2 c sorghum
>> 1/3 c butter, at room temperature
>>
>> Beat eggs and combine with milk.
>>
>> Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum.
>> Add butter, then combine with the egg-milk mixture.
>>
>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>> oven. When crusted around the edge and top, turn under and let a
>> crust form again. Do this twice, allowing the top and sides to
>> brown again before removing from the oven. Serve with cream,
>> sweetened and flavored to taste.
>>
>
> This is quite similar to a grated sweet potato pie recipe I have. It's
> quite good.
>

You know, at first I misread this and thought it was a pie!

--
Jean B.

Julia Altshuler wrote:
> The recipe got me interested in sorghum. I'd heard of it but had never
> seen it in a grocery store. It turns out that sorghum is a grain
> generally grown for animal feed. Sweet sorghum is crushed like sugar
> cane to produce sorghum syrup. I'm guessing that's what's meant in this
> recipe. I'm further guessing that molasses would make a good substitute.
>
> --Lia

I have never consumed sorghum, so I don't know how close that
would be. I am trying to think of where I might get it in the
Boston area....
--
Jean B.

Dave Bell wrote:
> Jean B. wrote:
>
>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>> oven. When crusted around the edge and top, turn under and let a
>> crust form again. Do this twice, allowing the top and sides to brown
>> again before removing from the oven. Serve with cream, sweetened and
>> flavored to taste.
>
> Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
> What exactly is meant by, "When crusted around the edge and top, turn
> under and let a crust form again."? Turn what under? I can't visualize
> the procedure, but it sounds good!
>
> Dave

It sounds like they are submerging the crust, so it crusts up
again. I bet one could use a big spoon. Also, you'd want to go
far enough down subsequent times, so you get a totally new surface.

--
Jean B.

Wayne Boatwright wrote:
> On Sun 28 Sep 2008 03:06:21p, Dave Bell told us...
>
>> Jean B. wrote:
>>
>>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>>> oven. When crusted around the edge and top, turn under and let a crust
>>> form again. Do this twice, allowing the top and sides to brown again
>>> before removing from the oven. Serve with cream, sweetened and flavored
>>> to taste.
>> Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
>> What exactly is meant by, "When crusted around the edge and top, turn
>> under and let a crust form again."? Turn what under? I can't visualize
>> the procedure, but it sounds good!
>
> When many baked dishes like this one, or macaroni & cheese, or rice pudding
> are cooking, they will generally begin to set and form a crust around the
> edge of the baking dish and on the top surface. Turn it under means stir
> the crusted parts back into the overall content of the dish. It helps to
> even the cooking and prevent over cooking of the edge and top.
>
> HTH
>

Oh, and here I thought we were going to get a really interesting
texture this way....

--
Jean B.

Nancy Young wrote:
> Wayne Boatwright wrote:
>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a
>> crust around the edge of the baking dish and on the top surface. Turn
>> it under means stir the crusted parts back into the overall
>> content of the dish. It helps to even the cooking and prevent over
>> cooking of the edge and top.
>
> Okay, but ... the crust around the edges is what my brothers
> and I would fight over!
>
> nancy (still loves that sorta burnt part)

I was HOPING the areas that got submerged would have an
interesting texture and flavor. I do like those crusts!

--
Jean B.

blake murphy wrote:
> On Sun, 28 Sep 2008 22:25:10 -0400, Nancy Young wrote:
>
>> Wayne Boatwright wrote:
>>
>>> When many baked dishes like this one, or macaroni & cheese, or rice
>>> pudding are cooking, they will generally begin to set and form a
>>> crust around the edge of the baking dish and on the top surface.
>>> Turn it under means stir the crusted parts back into the overall
>>> content of the dish. It helps to even the cooking and prevent over
>>> cooking of the edge and top.
>> Okay, but ... the crust around the edges is what my brothers
>> and I would fight over!
>>
>> nancy (still loves that sorta burnt part)
>
> a friend of mine says he eats the crust from the macaroni and cheese and
> gives the rest to his wife and kids.
>
> your pal,
> blake

Ideally, it would be like the white meat-dark meat split.... Oh,
it would be ideal to be sharing with someone who disliked that
crust!

--
Jean B.

On Mon 29 Sep 2008 04:50:18p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 28 Sep 2008 06:34:19a, Jean B. told us...
>>
>>> Most recipes for sweet potato desserts start with mashed cooked
>>> sweet potato. This one, which emanated from Georgia, starts with
>>> raw grated potatoes. By the way, I am thinking it would be easier
>>> to mix in melted butter--and that one doesn't really need to do
>>> the egg-milk part separately.
>>>
>>> Raw Sweet Potato Pie
>>> Source: American Cookery magazine, March 1929, page 638
>>> Formatted etc. by Jean B.
>>>
>>> 4 eggs
>>> 1 1/2 c milk
>>> 4 c grated raw sweet potatoes
>>> 1 tsp nutmeg
>>> 1 tsp cinnamon
>>> 1/2 tsp salt
>>> 1/2 c sugar
>>> 1/2 c sorghum
>>> 1/3 c butter, at room temperature
>>>
>>> Beat eggs and combine with milk.
>>>
>>> Mix sweet potatoes, nutmeg, cinnamon, salt, sugar, and sorghum.
>>> Add butter, then combine with the egg-milk mixture.
>>>
>>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>>> oven. When crusted around the edge and top, turn under and let a
>>> crust form again. Do this twice, allowing the top and sides to
>>> brown again before removing from the oven. Serve with cream,
>>> sweetened and flavored to taste.
>>>
>>
>> This is quite similar to a grated sweet potato pie recipe I have. It's
>> quite good.
>>
>
> You know, at first I misread this and thought it was a pie!
>

Actually, the title of the recipe does say pie, yet the instructions belie
that fact. Maybe it's a crustless pie.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 6hrs 48mins
*******************************************
I didn't fight my way to the top of
the food chain to be a vegetarian.
*******************************************

On Mon 29 Sep 2008 04:53:42p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 28 Sep 2008 03:06:21p, Dave Bell told us...
>>
>>> Jean B. wrote:
>>>
>>>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>>>> oven. When crusted around the edge and top, turn under and let a
>>>> crust form again. Do this twice, allowing the top and sides to brown
>>>> again before removing from the oven. Serve with cream, sweetened and
>>>> flavored to taste.
>>> Well the cookbook author wrote that, in 1929, but maybe Jean can
>>> answer. What exactly is meant by, "When crusted around the edge and
>>> top, turn under and let a crust form again."? Turn what under? I can't
>>> visualize the procedure, but it sounds good!
>>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a crust
>> around the edge of the baking dish and on the top surface. Turn it
>> under means stir the crusted parts back into the overall content of the
>> dish. It helps to even the cooking and prevent over cooking of the
>> edge and top.
>>
>> HTH
>>
>
> Oh, and here I thought we were going to get a really interesting
> texture this way....

Actually, the texture is really better and different than if you don't stir
it in, although it isn't dramatic.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 6hrs 46mins
*******************************************
In this world, truth can wait; she's
used to it.
*******************************************

On Mon 29 Sep 2008 04:55:02p, Jean B. told us...

> Nancy Young wrote:
>> Wayne Boatwright wrote:
>>
>>> When many baked dishes like this one, or macaroni & cheese, or rice
>>> pudding are cooking, they will generally begin to set and form a
>>> crust around the edge of the baking dish and on the top surface. Turn
>>> it under means stir the crusted parts back into the overall
>>> content of the dish. It helps to even the cooking and prevent over
>>> cooking of the edge and top.
>>
>> Okay, but ... the crust around the edges is what my brothers
>> and I would fight over!
>>
>> nancy (still loves that sorta burnt part)
>
> I was HOPING the areas that got submerged would have an
> interesting texture and flavor. I do like those crusts!
>

It will still have a crust, however, it won't usually be a burned crust.

--
Wayne Boatwright

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Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
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Countdown till Veteran's Day
6wks 6hrs 45mins
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If you want to be a Raelet, you gotta
let Ray.
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Wayne Boatwright wrote:
> On Mon 29 Sep 2008 04:55:02p, Jean B. told us...
>
>> Nancy Young wrote:
>>> Wayne Boatwright wrote:
>>>
>>>> When many baked dishes like this one, or macaroni & cheese, or rice
>>>> pudding are cooking, they will generally begin to set and form a
>>>> crust around the edge of the baking dish and on the top surface. Turn
>>>> it under means stir the crusted parts back into the overall
>>>> content of the dish. It helps to even the cooking and prevent over
>>>> cooking of the edge and top.
>>> Okay, but ... the crust around the edges is what my brothers
>>> and I would fight over!
>>>
>>> nancy (still loves that sorta burnt part)
>> I was HOPING the areas that got submerged would have an
>> interesting texture and flavor. I do like those crusts!
>>
>
> It will still have a crust, however, it won't usually be a burned crust.
>
I can live without burned. :-)

--
Jean B.

On Mon, 29 Sep 2008 14:27:32 -0400, Nancy Young wrote:

> blake murphy wrote:
>> On Sun, 28 Sep 2008 22:25:10 -0400, Nancy Young wrote:
>
>>> Okay, but ... the crust around the edges is what my brothers
>>> and I would fight over!
>>>
>>> nancy (still loves that sorta burnt part)
>>
>> a friend of mine says he eats the crust from the macaroni and cheese
>> and gives the rest to his wife and kids.
>
> You know my brother!!? Heh. Man after my own heart.
>
> I'm the same way with meatloaf, I've been known to make
> two smaller meatloaves so there are more end pieces.
>
> nancy

sounds sensible to me.

your pal,
blake