Cranberry Pie

Ingredients

• lqt. of Cranberries
• 4oz. of caster sugar
• the juice of half a lemon

Method

1. 1

   Take 1 quart of Cranberries, plunge them into a pan of cold salted water, and let them stand for twelve hours.

2. 2

   Wash them in several waters to remove the salt flavour, then drain, and put on a cloth to dry.

3. 3

   Put into a basin with 4 ounces of caster sugar and the juice of half a lemon squeezed over them.

4. 4

   Mix well, and add, if thought desirable, a wine-glassful of any white wine.

5. 5

   Fill up a pie-dish with the fruit, cover the top with a light paste, put the pie in the oven, and bake until done.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 520. The excerpt below is the record exactly as published.

Cranberry Pie. — Take lqt. of Cranberries, plunge them into a pan of cold salted water, and let them stand for twelve hours, when they will require washing in several waters to remove the salt flavour ; then take them out, drain, and put on a cloth to dry. Pick them over carefully, and put into a basin with 4oz. of caster sugar and the juice of half a lemon

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