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An old recipe for "Shoo Fly Pie" calls for a half-cup of "B sugar". I'd love to try making this recipe, but I don't know what "B sugar" is........is it B for brown? or B for a brand name? or B for beet sugar? or is it from the days of World War II sugar rationing?
The other ingredients are: syrup, soda, boiling water, flour, and "butter like an egg".
If I can't find out, I guess I'll just have to make Jeff Davis pie again.