Scarcity of ingredients for fruit preserves forces pioneer cooks to create egg butter.
When ingredients for fruit preserves were scarce in early days, many a family enjoyed Egg Butter. My grandma lived to be 100 years old. This is her recipe.
"Bring to boil one pint of sorghum. Have ready two well-beaten eggs. Add a bit of nutmeg or cinnamon to the sorghum and stir in the eggs, stirring constantly until thickened, which won't be long. As it boils up, add a small pinch of soda as it will cut the too strong taste of the sorghum."
Mrs. Ed Jarvis
Back in 1955 a call went out from the editors of the then CAPPER’s Weekly asking for readers to send in articles on true pioneers. Hundreds of letters came pouring in from early settlers and their children, many now in their 80s and 90s, and from grandchildren of settlers, all with tales to tell. So many articles were received that a decision was made to create a book, and in 1956, the first My Folks title – My Folks Came in a Covered Wagon – hit the shelves. Nine other books have since been published in the My Folks series, all filled to the brim with true tales from CAPPER’s readers, and we are proud to make those stories available to our growing online community.
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