Brambles

Ingredients

• 1 cup raisins, chopped
• 1 cup currants
• 1 cup sugar
• 1 egg
• Grated rind and juice of 1 lemon
• add a little water

Method

1. 1

   Let it simmer for a few minutes, spread between pastry and bake.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 13. The excerpt below is the record exactly as published.

BRAMBLES. I cup raisins, chopped, i cup currants, x cup sugar, i egg* Grated rind and juice of i lemon, add a little water and let it simmer for a few minutes, spread between pastry and bake, Mrs. L. F, Beverly. SIOUX CITY LEMON PIE. lb I lemon, grated, rind and jmce, i cup sugar, i cup sweet milk, I tablespoonfui corn starch, lurnp butter, size of an egg, yolks of 3 eggs, white of x, 1 whites for top. Mak^i i pie. Delicious. Mrs. Frbd H. Peavy, Sioux City, la. DATE PIE. I pousd diities, soak over ni^ht in i pint of milk, sift through^ colander, 3 eggs, i pint of milk, a little salt. M«s. JuuA S. Dow, Indian River. 4 GINGERBREAD. SOFT MOLASSES GINGERBEAD, No. i. * I cup of molasses, i cup sugar, i cup sour milk, ^ cup butter, 1 ^^f I teaspoonful all kinds of spice, i teaspoonful soda, 3 cups flour. Raisins if you like. SOFT GINGER CAKE, No. 2. I cup sugar, i cup butter, i cup molasses, i cup boiling water, 2 teaspoonfuls soda, 2 eggs, i j4 teaspoonfuls ginger, 3 cUps iiour. AjDDJE Gray, Wesley, Me. SOFT GINGERBREAD, No. 3. 1 egg

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