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The Amish Paste tomato is said to have originated in the 1870s in Medford, Wisconsin, with the oldest Amish community in the state. [1] It rose to fame once acquired by Tom Hauch, of the Heirloom Seeds organization, from the Amish of Lancaster County, Pennsylvania. It was first distributed nationally in the 1987 edition of Seed Savers Magazine ...
1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. [1] [4] The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. [1] The pie is notable for the speed and ease with which it can be made. [5]
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Pastry Dough: 3 cups all-purpose flour. 1 teaspoon salt. 1 cup lard (or 1¼ cups butter) 1 large egg. ⅓ cup cold water. 1 tablespoon apple cider vinegar. Filling: 4 large eggs. ½ cup firmly ...
A plum tomato, also known as a processing tomato or paste tomato, is a type of tomato bred for sauce and packing purposes. It is generally oval or cylindrical in shape, with significantly fewer locules (seed compartments, usually only two) than standard round tomatoes and a generally higher solid content, making them more suitable for processing into paste.
The original pie filling recipe calls for ordinary lemons, white sugar, and eggs. The entire lemon including peel is sliced paper thin, [2] [7] gently mixed with sugar, and left to macerate for at least four hours and up to a full day, [3] "the longer the better". [8] During this time the mixture should be stirred every few hours, and any seeds ...
Pinconning Cheese Co.: Based in Pinconning—the cheese capital of Michigan—and established in 1948, this store sells Amish butter at $5.49 for a one-pound roll, or $10.49 for a two-pound roll.
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