EGGNOG PIE

            ⅓ cup butter            3 tbsp brandy
            ⅔ cup sugar             ½ tsp nutmeg
            2 egg yolks             8-inch unbaked pie crust
            1 tbsp flour            

Cream the butter and sugar, then cream in the egg yolk, then the flour. Thoroughly stir in the brandy and nutmeg. Spread in the pie crust and bake for 20-30 minutes at 400°. Let cool to room temperature before serving.

Adapted from “Table & Kitchen” (1916). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!