Americandessert
Cherry Pie, Country Style
From Cooking for profit, 1886
Serves 8
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 204. The excerpt below is the record exactly as published.
Cherry Pie, Country Style. brown color than it will take on without. It is a firm fish and rather dry when broiled, but preferred so by many to whitefish or other oily kinds. Split lengthwise, divide each side in two or three, flour, and while broiling baste with a brush dipped in butter. Small ones may be broiled whole, the head being left on, and larger ones for restaurant orders partly broiled, and finished in the oven or wholly broiled by being wrapped in buttered paper,allowing plenty of time. Roll the paste thin, line the largest pie pan. Put in 2 cups of pitted cherries Taw, spread sugar over, cover with a thin crust
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.