Pare and stew some tart, juicy apples until tender^ then rub
through a sieve. To each cup of apples add 1 tablespoon of butter,
stirring until it is melted; then add 1 coffee cup of sugar, the yolks
of 2 well-beaten eggs, the grated rind and juice of ^ lemon, i^ cof-
fee cup of wine and % cup of cream. Prepare a nice puff paste✪ Victoria Pie and
line a deep pie pan. Brush with white of 1 egg and add to it % cup
of chopped raisins and almonds, pour in the mixture and bake in a
moderate oven. When done use 2 well-beaten whites and 3 table-
spoons of granulated sugar for meringue. Flavor with vanilla and
bake in a moderate oven.
Caramel Pie.
Take 1 cup of damson or grape preserves and put through a
sieve, then add yolks of 3 beaten eggs, 1 cup of sugar and 3 table-
spoons of melted butte✪ Caramel Pier to the preserves. Flavor with vanilla. Have
pie crust made and brown slightly, then add the filling; set in the
oven and bake. Whip whites of 3 eggs and add enough powdered
sugar to make it stiff; also a little vanilla. Meringue the pie and
KJJNTUCKY RECEIPT BOOK. 211
set in oven until brown. It is niee to serve the whipped cream pie
with the caramel pie.
Queen Pie.
Two cups of granulated sugar, 4 eggs, 1 cup of cream, 1 cup
of butter, 2 tablespoons of flour, 2 whites for meringue with 1 teacup
sugar✪ Queen Pie.
Chocolate Pie.
Yolks of 3 eggs beaten light, 2 cups of granulated sugar, % cup
of butter, % cup of cream. Cream butter, add sugar, then % cup
of chocolate dissolved in a little warm water. When done use white^
and 4 tablespoons of sugar to meringue pies. Set in oven a few min-
utes to brown.
Mince Meat.
Select 6 pounds of lean beef and 1 fresh tongue. Wash thor-
oughly, put in a kettle with 1 pod of red pepper, water enough to
cover it. Remove the scum when it reaches the boiling point; add
hot water from time to time. Cook until tender, then season with
salt ; take the cover from the kettle ; let boil until almost dry ; take
out, set aside to cool. They should be cooked the day before you
wish to use them. Remove all the bone and gristle before chopping.
Chop the tongue and beef very fine, also 6^^ pounds of kidney suet,
5 pounds of raisins, seeded, 3 pounds of currants (they must be
washed and dried), 6 pounds of green tart apples chopped, 1%
pounds of citron, cut fine, 3 oranges, 3 lemons. Remove the seed and
cut very fine, add 9 pounds of light brown sugar, 2 grated nutmegs,
1 ounce of cinnamon, % an ounce each of allspice, cloves and mace.
Mix thoroughly, then add 3 quarts of good whisky, 1 pint of French
brandy, 3 quarts of sweet cider✪ Mince Meat. Cover it and keep in a cool place.
Boston Cream Pie.
Three eggs beaten separately, 1 cup of granulated sugar, 1%
cups of sifted flour, 1 full teaspoon of baking powder, 2 tablespoons
of milk or water. Divide batter into half and bake on 2 medium
size pie pans. Bake in a quick oven to a straw color. When done
and cool split each one in half with a sharp broad knife and spread
half the cream between each.
Cream — ^Put 1 pint of milk to boil. Br^ak 2 eggs in a dish and
add 1 cup of sugar, ^ cup of flour. After beating well stir it in
the milk. Just as the milk begins to boil add 1 ounce of butter✪ Boston Cream Pie and
stir one way till it thickens. Flavor with vanilla. Spread on pies
and serve them cold.
Mince Meat.
One and one-fourth pounds of good lean beef, chopped fine
after being boiled, % pound of beef suet, carefully shredded, 1
pound of seeded raisins, 1 pound of currants washed and run
through sifter, 1 pound of tart apples peeled and put through a
212 KENTUCKY KECEEPT BOOK.
Page 126 · 7 recipe records on this page
Presented as published in 1903. 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
Pare and stew some tart, juicy apples until tender, then rub through a sieve. To each cup of apples add 1 tablespoon of butter, stirring until it is melted; then add 1 coffee cup of sugar, the yolks of 2 well-beaten eggs, the grated rind and juice of ^ lemon, i^ coffee cup of wine and % cup of cream. Prepare a nice puff paste and line a deep pie pan. Brush with white of 1 egg and add to it % cup of chopped raisins and almonds, pour in the mixture and bake in a moderate oven. When done use 2 well-beaten whites and 3 tablespoons of granulated sugar for meringue. Flavor with vanilla and bake in a moderate oven.
Caramel Pie.
Take 1 cup of damson or grape preserves and put through a sieve, then add yolks of 3 beaten eggs, 1 cup of sugar and 3 tablespoons of melted butter to the preserves. Flavor with vanilla. Have pie crust made and brown slightly, then add the filling; set in the oven and bake. Whip whites of 3 eggs and add enough powdered sugar to make it stiff; also a little vanilla. Meringue the pie and
set in oven until brown. It is niee to serve the whipped cream pie with the caramel pie.
Queen Pie.
Two cups of granulated sugar, 4 eggs, 1 cup of cream, 1 cup of butter, 2 tablespoons of flour, 2 whites for meringue with 1 teacup sugar.
Chocolate Pie.
Yolks of 3 eggs beaten light, 2 cups of granulated sugar, % cup of butter, % cup of cream. Cream butter, add sugar, then % cup of chocolate dissolved in a little warm water. When done use whites and 4 tablespoons of sugar to meringue pies. Set in oven a few minutes to brown.
Mince Meat.
Select 6 pounds of lean beef and 1 fresh tongue. Wash thoroughly, put in a kettle with 1 pod of red pepper, water enough to cover it. Remove the scum when it reaches the boiling point; add hot water from time to time. Cook until tender, then season with salt ; take the cover from the kettle ; let boil until almost dry ; take out, set aside to cool. They should be cooked the day before you wish to use them. Remove all the bone and gristle before chopping. Chop the tongue and beef very fine, also 6½ pounds of kidney suet, 5 pounds of raisins, seeded, 3 pounds of currants (they must be washed and dried), 6 pounds of green tart apples chopped, 1% pounds of citron, cut fine, 3 oranges, 3 lemons. Remove the seed and cut very fine, add 9 pounds of light brown sugar, 2 grated nutmegs, 1 ounce of cinnamon, % an ounce each of allspice, cloves and mace. Mix thoroughly, then add 3 quarts of good whisky, 1 pint of French brandy, 3 quarts of sweet cider. Cover it and keep in a cool place.
Boston Cream Pie.
Three eggs beaten separately, 1 cup of granulated sugar, 1% cups of sifted flour, 1 full teaspoon of baking powder, 2 tablespoons of milk or water. Divide batter into half and bake on 2 medium size pie pans. Bake in a quick oven to a straw color. When done and cool split each one in half with a sharp broad knife and spread half the cream between each.
Cream — ^Put 1 pint of milk to boil. Break 2 eggs in a dish and add 1 cup of sugar, ^ cup of flour. After beating well stir it in the milk. Just as the milk begins to boil add 1 ounce of butter and stir one way till it thickens. Flavor with vanilla. Spread on pies and serve them cold.
Mince Meat.
One and one-fourth pounds of good lean beef, chopped fine after being boiled, % pound of beef suet, carefully shredded, 1 pound of seeded raisins, 1 pound of currants washed and run through sifter, 1 pound of tart apples peeled and put through a
Records on this page
Victoria PieApple PieCaramel PieQueen PieChocolate PieMince MeatBoston Cream Pie