Banana Pie II

Ingredients

• Line deep pie plate with a rich crust
• fill with ripe bananas sliced thin
• 2 well-beaten eggs
• 2 tablesp sugar
• 1 teasp orange extract
• 1 1/2 cups milk

Method

1. 1

   Pour custard over bananas, bake in an under crust, and frost with meringue made from egg whites and powdered sugar.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.

Banana Pie II Line deep pie plate with a rich crust and fill with ripe bananas sliced thin, and pour over a custard made of 2 well- beaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1^ cups milk. Bake in an under crust and frost with a meringue made of the whites of the eggs and powdered sugar. — [H. L. N., Mass. Rhubarb Pie Over 3 cups finely chopped rhubarb pour cold water to cover. Let stand 10 minutes and then drain. In another bowl mix 2 tablesp flour with li/^ cups sugar, the yolks of 2 eggs and 1 heaping tablesp butter. Beat this mixture well, then add the chopped rhubarb. Bake in an under crust and when done frost the top with a meringue made of 2 egg whites and C tablesp powdered sugar. Return to the oven a few minutes to brown lightly. This quantity is sufficient for two pies. — [Miss E. S., Kan. Mince Rhubarb Pie To 1 cup rhubarb, measured after chopping fine, add V2 cup each sugar, molasses, water and seeded and chopped raisins, 1 large soda cracker or a slice of thoroughly dried bread rolled fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt, and 1 tablesp melted butter. This is enough for two pies. — [Mrs. C. E. A.. N. H. Cherry Pie Mix together 1 pt stoned cherries, 4 heaping tablesp sugar and 1 heaping tablesp flour. Fill into a pie tin lined with paste, sprinkle a little flour over the top, cover with an upper crust, and bake in a moderate oven. — [Mrs. O. M. P., N. H. Mock Cherry Pie Cut in halves 1 cup cranberries and add V2 cup raisins, seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, I teasp vanilla, and 1 cup water. Bake between two crusts. — • [Mrs. F. E. P., Wash. FARM AND HOME COOK BOOK Fresh Currant Pie To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2 tablesp cold water mixed with 1 heaping tablesp flour, and beaten yolks of 2 eggs. Bake in an under crust until firm. Use the whites of the eggs with 3 tablesp powdered sugar, as a meringue. Sometimes I beat up a tablesp of currant jelly with the meringue. Spread the meringue on the pie after it has cooled off.— [Mrs. H. J. T., Vt. Custard Pie I To 2 well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.