Lemon Pie (2). — Seven eggs. Leave out the whites of three ;
butter, the size of a small egg ; one cup and a half of sugar. These
ingredients to be beaten to a cream. Juice of two lemons — grated
rind of one. Milk enough to fill a de^p pie-plate. The three whites✪ Lemon Pie (2),
after the pie is baked, must be beaten with a little powdered sugar,
and put on the top of the pie. Bake with a pastry crust under it as
with any other kind of pie.
Lemon Custard Pie. — For two pies, mix together the yolks of
six eggs (well beaten), four heaped t.iblespoonfuls of white coffee
sugar, the grated rinds of three large lemons, and about one pint of
milk✪ Lemon Custard Pie. Bake in one crust ; put on a frosting made of the whites of
four eggs, four tablespoonfuls of white sugar and the juice of three
lemons ; bake till the frosting is a pale brown.
Lemon Cream Pie. — One cup of sugar, one raw potato grated, one
cup of water, one lemon grated✪ Lemon Cream Pie and juice added, baked in pastry,
top and bottom. This amount will make one pie.
Tarlaton Pie. — One cup of cream ; one cup stewed apple — rubbed
through a sieve; two eggs; flavor to the taste✪ Tarlaton Pie.
Cherry Pie. — Lay the cherries in a deep baking-dish, with plenty
of sugar and a tablespoonful of flour✪ Cherry Pie. Place an inverted cup in the
middle of the dish, and cover the whole with a crust. The cup pre-
vents the crust from soaking into the juice of the fruit.
Pumpkin Pie. — Cut the pumpkin in halves and remove the seeds;
then cut it into small pieces, and put the whole on to boil with a pint
of water poured over them; this moistens it sufficiently at first, and
if the pumpkin is stirred frequently it will not burn, as it softens by
cooking if it has sufficient moisture of its own. Let it stew an hour
or more after it becomes soft ; then strain it through a colander into
a large pan ; to each quart of pumpkin add one quart of milk and four
eggs; sweeten to suit taste with sugar, spice, cinnamon and ginger.
After✪ Pumpkin Pie all is prepared, set the pan containing the mixture upon a kettle
of warm water, that the whole may become warm while you prepare
the crusts for the several pies. Bake the crusts a little before pour-
ing the pumpkin into them.
COOKERY RECIPES. 479
Mince Pie (i). — Two pounds of lean beef boiled and chopped fine;
one pound of suet chopped fine; two pounds of raisins; one pound
of Sultana raisins; two pounds of currants; three-quarters of a pound
of citron ; two tablespoonfuls of cinnamon ; two tablespoonfuls of mace;
one tablespoonful of cloves; one tablespoonful of allspice; one table-
spoonful of salt; one nutmeg; two and a half pounds of brown sugar;
five pounds of apples; one quart of cider; one pint of brandy; juice
of three oranges and rind of two oranges✪ Mince Pie (i).
Mince Pie (2). — Two pounds of meat chopped fine and boiled; two
pounds of sugar; two pounds of currants; two pounds of chopped
apples; one pound of chopped suet; quarter of a pound of cloves;
quarter of a pound of mace ; season with nutmeg, cinnamon and
citron to taste ; one pint of wine ; one pint of brandy ; three pints of
sweet cider✪ Mince Pie (2).
Page 307 · 8 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Pie (2). — Seven eggs. Leave out the whites of three ; butter, the size of a small egg ; one cup and a half of sugar. These ingredients to be beaten to a cream. Juice of two lemons — grated rind of one. Milk enough to fill a de^p pie-plate. The three whites, after the pie is baked, must be beaten with a little powdered sugar, and put on the top of the pie. Bake with a pastry crust under it as with any other kind of pie.
Lemon Custard Pie. — For two pies, mix together the yolks of six eggs (well beaten), four heaped tablespoonfuls of white coffee sugar, the grated rinds of three large lemons, and about one pint of milk. Bake in one crust ; put on a frosting made of the whites of four eggs, four tablespoonfuls of white sugar and the juice of three lemons ; bake till the frosting is a pale brown.
Lemon Cream Pie. — One cup of sugar, one raw potato grated, one cup of water, one lemon grated and juice added, baked in pastry, top and bottom. This amount will make one pie.
Tarlaton Pie. — One cup of cream ; one cup stewed apple — rubbed through a sieve; two eggs; flavor to the taste.
Cherry Pie. — Lay the cherries in a deep baking-dish, with plenty of sugar and a tablespoonful of flour. Place an inverted cup in the middle of the dish, and cover the whole with a crust. The cup prevents the crust from soaking into the juice of the fruit.
Pumpkin Pie. — Cut the pumpkin in halves and remove the seeds; then cut it into small pieces, and put the whole on to boil with a pint of water poured over them; this moistens it sufficiently at first, and if the pumpkin is stirred frequently it will not burn, as it softens by cooking if it has sufficient moisture of its own. Let it stew an hour or more after it becomes soft ; then strain it through a colander into a large pan ; to each quart of pumpkin add one quart of milk and four eggs; sweeten to suit taste with sugar, spice, cinnamon and ginger. After all is prepared, set the pan containing the mixture upon a kettle of warm water, that the whole may become warm while you prepare the crusts for the several pies. Bake the crusts a little before pouring the pumpkin into them.
Mince Pie (i). — Two pounds of lean beef boiled and chopped fine; one pound of suet chopped fine; two pounds of raisins; one pound of Sultana raisins; two pounds of currants; three-quarters of a pound of citron ; two tablespoonfuls of cinnamon ; two tablespoonfuls of mace; one tablespoonful of cloves; one tablespoonful of allspice; one tablespoonful of salt; one nutmeg; two and a half pounds of brown sugar; five pounds of apples; one quart of cider; one pint of brandy; juice of three oranges and rind of two oranges.
Mince Pie (2). — Two pounds of meat chopped fine and boiled; two pounds of sugar; two pounds of currants; two pounds of chopped apples; one pound of chopped suet; quarter of a pound of cloves; quarter of a pound of mace ; season with nutmeg, cinnamon and citron to taste ; one pint of wine ; one pint of brandy ; three pints of sweet cider.
Records on this page
Lemon Pie (2)Lemon Custard PieLemon Cream PieTarlaton PieCherry PiePumpkin PieMince Pie (i)Mince Pie (2)