Beat the whites of the eggs to a stiff meringue, add three table¬
spoons sugar, cover the pie, sprinkle with cocoanut. Bake in
oven until golden brown. Serve cold as dessert.
Custard Cream Pie ( Tourte au Flan a la Creme )
Make a pie crust [see recipe: Pie Crust]. Line a pie plate, bake
in oven until golden brown, fill.
Filling. Two cups milk, two tablespoons cornstarch, two
tablespoons brandy, four eggs, a pinch of salt, three-quarters cup
sugar✪ Cocoanut Custard Pie (Tourte au Flan au Coco).
How to Make the Filling. Put one and a half cups milk on stove.
When hot, dissolve the cornstarch in the other half cup milk,
thicken the milk, add the yolks and the sugar (stirred to a souffle),
brandy, and salt. Let come to a boil, fill the baked pie crust.
AMERICAN COOK BOOK
Beat the whites of the eggs to a stiff meringue with three table¬
spoons sugar, cover the pie, bake in oven until golden brown.
Pumpkin Pie ( Tourte a la Citrouille )
Line a pie plate with pie crust [see recipe: Pie Crust], fill.
Filling. Four eggs, four cups pumpkin, one cup sugar, juice
and the rind of a lemon, one to two cups cream, one teaspoon
cinnamon, one of cloves, one of mace, one of all-spice, one of
ginger, one of nutmeg, two tablespoons brandy.
How to Make the Filling. Cut the pumpkin in large pieces,
scoop out the seeds and peel, cook in a little water about fifteen
to twenty minutes, put in a drainer, drain the water off, mash
through a fine sieve. When cold, measure four cups, add the
eggs (not beaten), then the lemon juice, rind, brandy, all the spices,
and cream. Fill the pie crust with the mixture very full.
Put in a hot oven, bake about twenty-five minutes till golden
brown on the top. Serve ice cold for luncheon or dinner as dessert.
Squash Pie ( Tourte a la Gourde verte)
Follow directions for Pumpkin Pie [see preceding recipe], squash
for pumpkin.
Lemon Molasses Pie ( Tourte a la Melasse au Citron )
Line pie plate with pie crust [see recipe: Pie Crust], bake in
oven until golden brown, then fill.
Filling. One cup molasses, three eggs, two lemons, a pinch
of salt, two tablespoons cornstarch, one and a half cups water.
Put one and a half cups water on stove, add lemon juice and rind
and a pinch of salt; stir yolks and molasses to a souffle, add corn¬
starch, thicken the water when it boils. Fill the pie crust, beat
whites of the eggs to a stiff meringue, add two tablespoons sugar,
and put on the top. Decorate with the meringue through a fancy
tube.
Mince Pie a la Ericsson Hammond
Pate de Hachis, a la Ericsson Hammond
One quart apples, three pounds currants, three pounds raisins,
one pound citron peel, two pounds lean beef, one pound beef suet,
one pint brandy, one pint sherry, all spices, one and a half pounds
granulated sugar.
How to Make It. Chop beef suet and beef together; pick
THE SWEDISH, FRENCH
✪ Pumpkin Pie
Page 566 · 6 recipe records on this page
Presented as published in 1918. 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
Beat the whites of the eggs to a stiff meringue, add three table¬ spoons sugar, cover the pie, sprinkle with cocoanut. Bake in oven until golden brown. Serve cold as dessert.
Custard Cream Pie ( Tourte au Flan a la Creme )
Make a pie crust [see recipe: Pie Crust]. Line a pie plate, bake in oven until golden brown, fill.
Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, four eggs, a pinch of salt, three-quarters cup sugar.
How to Make the Filling. Put one and a half cups milk on stove. When hot, dissolve the cornstarch in the other half cup milk, thicken the milk, add the yolks and the sugar (stirred to a souffle), brandy, and salt. Let come to a boil, fill the baked pie crust.
Beat the whites of the eggs to a stiff meringue with three table¬ spoons sugar, cover the pie, bake in oven until golden brown.
Pumpkin Pie ( Tourte a la Citrouille )
Line a pie plate with pie crust [see recipe: Pie Crust], fill.
Filling. Four eggs, four cups pumpkin, one cup sugar, juice and the rind of a lemon, one to two cups cream, one teaspoon cinnamon, one of cloves, one of mace, one of all-spice, one of ginger, one of nutmeg, two tablespoons brandy.
How to Make the Filling. Cut the pumpkin in large pieces, scoop out the seeds and peel, cook in a little water about fifteen to twenty minutes, put in a drainer, drain the water off, mash through a fine sieve. When cold, measure four cups, add the eggs (not beaten), then the lemon juice, rind, brandy, all the spices, and cream. Fill the pie crust with the mixture very full.
Put in a hot oven, bake about twenty-five minutes till golden brown on the top. Serve ice cold for luncheon or dinner as dessert.
Squash Pie ( Tourte a la Gourde verte)
Follow directions for Pumpkin Pie [see preceding recipe], squash for pumpkin.
Lemon Molasses Pie ( Tourte a la Melasse au Citron )
Line pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill.
Filling. One cup molasses, three eggs, two lemons, a pinch of salt, two tablespoons cornstarch, one and a half cups water. Put one and a half cups water on stove, add lemon juice and rind and a pinch of salt; stir yolks and molasses to a souffle, add corn¬ starch, thicken the water when it boils. Fill the pie crust, beat whites of the eggs to a stiff meringue, add two tablespoons sugar, and put on the top. Decorate with the meringue through a fancy tube.
Mince Pie a la Ericsson Hammond
Pate de Hachis, a la Ericsson Hammond
One quart apples, three pounds currants, three pounds raisins, one pound citron peel, two pounds lean beef, one pound beef suet, one pint brandy, one pint sherry, all spices, one and a half pounds granulated sugar.
How to Make It. Chop beef suet and beef together; pick
Records on this page
Cocoanut Custard Pie (Tourte au Flan au Coco)Custard Cream Pie (Tourte au Flan a la Creme)Pumpkin PieLemon Molasses PieCheese Cakes a la HammondMince Pie a la Ericsson Hammond