Cranberry Pie

Ingredients

• 1 1/4 cups cranberries
• 1 cup sugar
• 1/2 cup water
• 2 tablespoons flour
• 1/4 cup raisins, may be added

Method

1. 1

   Cook before putting into crusts.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 45. The excerpt below is the record exactly as published.

2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, 14 teaspoon salt, 1 teaspoon butter. Mix ingredients, cook until] mixture thickens; cool, bake between crusts. Mince Pie—Use 2 crusts. Fill undercrust even full of mincement. Bake 30 minutes. Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 144 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 tea- spoons salt, 1 tablespoon each Blue Ribbon allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 14 cup lemon juice, 3 cups orange juice, 4 cups brown sugar. Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts. Pack in jars and seal. Let ripen at least one week. Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 table- spoons butter, 114 cups milk, 2 eggs, 4 teaspoon Blue Ribbon vanilla. Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, 14 cup sugar, 14 teaspoon salt, 2 cups hot milk, % teaspoon flavoring. Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is dissolved, add flavoring. Cook in one crust, using a moderate oven. Blue Ribbon nutmeg sprinkled on the top is well liked. Cocoanut Pie—Before baking, add 14 cup of cocoanut to the custard filling. Chocolate Pie—Add 2 squares chocolate, melted, or 144 cup cocoa, to custard filling. Banana Pie—Dice a banana and stir into custard filling. Corn Syrup Pie—2 eggs, 44 cup brown sugar, 1 tablespoon flour, 1 cup corn syrup. Bake with two crusts. This makes a sweet, but very nice pie. Lemon Pie—1 cup sugar, 3 tablespoons cornstarch, 2 eggs, 1 lemon, grated rind and juice, 1 cup water, 1 tablespoon butter. First make the crust, and bake. For the filling mix the cornstarch with the sugar, and stir in boiling water to thicken. In another dish beat the yolks of the 2 eggs. Stir the two mixtures slowly and carefully, pouring the hot mixture into the eggs. Cook for a few minutes in double boiler.. Add other ingredients, cool, put in shell. Spread with the whites of the eggs beaten to a froth, and sweetened with 4 tablespoons icing sugar, and place in oven until browned. 78 Blue Ribbon Cook Book Orange Pie—Made like lemon pie, but substitute orange juice for the water, and use only 14 a lemon. Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish lined with paste, fill this dish with the stoned prunes, sprinkle over them % cup sugar, and a little Blue Ribbon cinnamon, and grated rind and juice of 14 lemon. Bake it with an upper crust, or lattice top, or after baking cover it with deep frosting made of the whites of 2 eggs, 2 to 3 tablespoons powdered sugar and any flavor desired. Cranberry Pie—114 cups cranberries, 1 cup sugar, % cup water, 2 table- spoons flour. Cook before putting into crusts. 14 cup raisins may be added.

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