For pie day! This is the oldest recipe I have, written in my great-grandmother's writing. That makes it post-war but possibly before the turn of the century. Trying to estimate the date, I note the precise measurements, which weren't usual until after the war, but there is still no heat setting on the oven. According to my grandmother, her mother preferred to cook on her old wood stove long after a newer gas stove was put in. Also note that the corn syrup isn't yet "Karo" syrup, since Karo didn't start making syrup until 1915. According to the Karo site, before that it was usual to take your own jug to the grocer and have it refilled. There are still giant pecan trees on the front lawn of the house my grandmother grew up in. As a child, I was frequently drafted to collect pecans, and the older generation spent many nights sitting around the kitchen table cracking them. 2 eggs 2 tablespoons butter 2 tablespoons flour Pinch of salt 1/2 cup sugar - 1 cup white corn syrup 1 cup pecan meats Pour into unbaked pie crust and bake in a very slow oven.