1085. Rhubarb Pie. — Pare off the leaves, and peel the stalks neatly
from two bunches of fine rhubarb, cut them into small pieces about half
an inch long, and put them in a vessel with three ounces of powdered
sugar✪ Rhubarb Pie; mix well; lay them on the pie-plate, cover, and bake the same as
for mince pie (No. 1082).
1086. Lemon Pie. — Take one and a half pounds of apple sauce (No.
1328), put it in a vessel, adding one ounce of powdered sugar, and one
ounce of corn-starch; grate in the peel of a medium-sized lemon, squeezing
in the juice of two others✪ Lemon Pie, and mix the whole well together with a spatula
for three minutes. Pour the preparation over a lined plate, as for mince
pie (No. 1082), cover, and finish exactly the same.
1087. Pineapple Pie. — Procure a medium-sized, fine, sound, pineapple;
pare, peel, and slice it into fine slices, laying them in a vessel, and mixing
in three ounces of powdered sugar. Have a pie-plate lined with paste, as
for mince pie (No. 1082), spread over one tablespoonful of apple sauce
(No. 1328); arrange the pineapple nicely on top, then take three ounces of
pie-paste✪ Pineapple Pie, roll it out lengthwise, two feet long, and fold it carefully in
two, so as to make a long narrow strip; roll it slightly again until about
thirty inches long by one wide, paring off both sides evenly, so as to have
it exactly the one inch in width. Moisten the edge of the pie-plate with
beaten egg, and arrange the strip around, fastening the two ends together,
one over the other; glaze the surface of the strip with beaten egg, then
place the pie in a moderate oven, and let bake for fifty minutes. Remove
to the door, dredge the pie well with powdered sugar, return to the oven
for two minutes to allow the sugar to melt, then spread evenly over the
top two ounces of apple jelly (No. 1327), and send to the table.
1088. Pear Pie? Open. — Peel and slice six medium-sized fine and
sound pears; place them in a vessel with three ounces of powdered sugar,
mix well, and proceed exactly the same as for pineapple pie (No. 1087).
1089. Huckleberry Pie. — Put in a vessel one pint and a half of well-
picked and cleaned huckleberries, add two ounces of powdered sugar✪ Huckleberry Pie, mix
well, and proceed the same as for pineapple pie (No. 1087).
1090. Fresh Currant Pie. — Put in a vessel a pint and a half of well-
picked and cleaned currants, with four ounces of powdered sugar✪ Fresh Currant Pie, and
proceed exactly the same as for pineapple pie (No. 1087).
1091. Gooseberry Pie. — To-be prepared the same as the above (No.
DESSEKTS.
1090), only using one pint and a half of gooseberries✪ Gooseberry Pie instead of the
currants.
1092. Peach Pie. — Wipe neatly and slice eight fine, sound, medium-
sized peaches; put them in a vessel with three ounces of powdered sugar✪ Peach Pie,
and proceed exactly the same as for pineapple pie (No. 1087).
1098. Green-gage Pie. — Select one dozen ripe, sound, green-gages; cut
them in two, remove the stones, and put them in a vessel with three
ounces of powdered sugar✪ Green-gage Pie. Finish the same as for pineapple pie (No.
1087).
1094. Plum Pie. — To be prepared as for the above (No. 1093), substi-
tuting one dozen plums for the green-gages.
The table
1889Page 262 · 9 recipe records on this page
Presented as published in 1889. 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
1085. Rhubarb Pie. — Pare off the leaves, and peel the stalks neatly from two bunches of fine rhubarb, cut them into small pieces about half an inch long, and put them in a vessel with three ounces of powdered sugar; mix well; lay them on the pie-plate, cover, and bake the same as for mince pie (No. 1082).
1086. Lemon Pie. — Take one and a half pounds of apple sauce (No. 1328), put it in a vessel, adding one ounce of powdered sugar, and one ounce of corn-starch; grate in the peel of a medium-sized lemon, squeezing in the juice of two others, and mix the whole well together with a spatula for three minutes. Pour the preparation over a lined plate, as for mince pie (No. 1082), cover, and finish exactly the same.
1087. Pineapple Pie. — Procure a medium-sized, fine, sound, pineapple; pare, peel, and slice it into fine slices, laying them in a vessel, and mixing in three ounces of powdered sugar. Have a pie-plate lined with paste, as for mince pie (No. 1082), spread over one tablespoonful of apple sauce (No. 1328); arrange the pineapple nicely on top, then take three ounces of pie-paste, roll it out lengthwise, two feet long, and fold it carefully in two, so as to make a long narrow strip; roll it slightly again until about thirty inches long by one wide, paring off both sides evenly, so as to have it exactly the one inch in width. Moisten the edge of the pie-plate with beaten egg, and arrange the strip around, fastening the two ends together, one over the other; glaze the surface of the strip with beaten egg, then place the pie in a moderate oven, and let bake for fifty minutes. Remove to the door, dredge the pie well with powdered sugar, return to the oven for two minutes to allow the sugar to melt, then spread evenly over the top two ounces of apple jelly (No. 1327), and send to the table.
1088. Pear Pie, Open. — Peel and slice six medium-sized fine and sound pears; place them in a vessel with three ounces of powdered sugar, mix well, and proceed exactly the same as for pineapple pie (No. 1087).
1089. Huckleberry Pie. — Put in a vessel one pint and a half of wellpicked and cleaned huckleberries, add two ounces of powdered sugar, mix well, and proceed the same as for pineapple pie (No. 1087).
1090. Fresh Currant Pie. — Put in a vessel a pint and a half of wellpicked and cleaned currants, with four ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087).
1091. Gooseberry Pie. — To-be prepared the same as the above (No.
1090), only using one pint and a half of gooseberries instead of the currants.
1092. Peach Pie. — Wipe neatly and slice eight fine, sound, mediumsized peaches; put them in a vessel with three ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087).
1098. Green-gage Pie. — Select one dozen ripe, sound, green-gages; cut them in two, remove the stones, and put them in a vessel with three ounces of powdered sugar. Finish the same as for pineapple pie (No. 1087).
1094. Plum Pie. — To be prepared as for the above (No. 1093), substituting one dozen plums for the green-gages.
Records on this page
Rhubarb PieLemon PiePineapple PieHuckleberry PieFresh Currant PieGooseberry PiePeach PiePeach PieGreen-gage Pie