Date Pie

Ingredients

• one pound of dates
• two tablespoonfuls sugar
• four of water

Method

1. 1

   Make flaky pastry, line pie tin, and bake.

2. 2

   Stew dates with sugar and water until soft, fill crust, and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 59. The excerpt below is the record exactly as published.

ate pie recipe. oy ie ~BUTTERMILK—Two cups of puttermilk, two eggs, two- tablespoons flour,-two tablespoons butter; flavor itn, Jemon.¢ ‘Tastes like lemon pies. Saree aiid ~~. CARROT—Three carrots, two eggs, one cup. milk, “one-_ " fourth teaspoon extract of cinnamon, allspice, “grated nut-_ meg; one-half teaspoon ginger. Carrots are to be boiled and 5 mashed, rest of recipe added; put in crust and bake. © CHEESE—One pound dairy cheese, grate or mash it, put 3 n two eggs, four tablespoons sugar, half cup sultana raisins, % wo tablespoons cream, One teaspoon vanilla. Bake. with é “wo crusts. CHERRY—One quart sour cherries, two tablespoons: flou . hree-fourths cup sugar. Stone cherries, add flour and suga stir until flour is mixed well. A sprinkle of flour on und erust, then add fruit. Bake with two sph e If flour. - juice will never run out. CHERRY MOCK—One pint cranberries cut in 4 wines re) half cup raisins, ohe cup sugar,-pinch salt; one tablespoon ~ flour and one tablespoon butter rubbed together; over this. - pour one cup boiling water (stirring it), add one teaspoon . vanilla and cook all for 10 minutes. Bake in upper tin e - crust same as any fruit pie. Ste CHESS—Beat the yolks of three eggs with one ) --gugar, add one-half cup of butter, one-half cup of flour, ‘teaspoon. vanilla and milk enough for two pies (about t eupfuls). Bake with one crust only, using the remain whites of eggs for frosting. Brown in oven slightly. a _. CHOCOLATE—Grate a small half cup. of bitter choc ate. and put into a pan with one cup hot water. Take butter the size of an egg, one cup of sugar and. the beaten. yolks y two eggs, two tablespoons of cornstarch dissolved in a water, one teaspoon of vanilla. Mix well and cook, thi into a baked crust with the whites of the eggs on a eats in the oven, : PR ho writes He o -COCOANUT—One- half cup cocoanut doalcedt in one. cup is) Relic One scant cup of ane creamed together. Into the #r one heaping tablespoon of flour and the yolks of two eges. Use the beaten whites of the eggs for meringue. COCOANUT CUSTARD—One and one-half ate ow eran Sugar and a heaping tablespoon of butter; cream together. — | Beat two eggs separately and add yolks to creamed mixture, a -also a pinch of salt and a little nutmeg. Scald pint of milk, let cool, add 1% cups grated cocoanut and beat in whites: 4 - stir all together. Line deep pie-tin with rich crust, prick it © - well with a fork, pour in mixture and put in very ‘hot oven 4 until custard is set; then turn fire very low and bake 45 minutes. This recipe can also be used for cream pie by ~ , omitting the nutmeg and cocoanut and adding vanilla. CRANBERRY—One large cup ‘cranberries cut in halves 2 fengthwise, one-half cup seeded raisins cut fine, one cup sugar, 1% tablespoons flour mixed with sugar, one-half cup ~ water, three teaspoons vanilla. Bake with two cru&8ts. CRANBERRY MAPLE SYRUP—Line a pie tin with a thin, delicious pie crust, put in the bottom a teacupful oft ; maple syrup which has been mixed with a teaspoonful of he flour; over this spread one teacupful of cranberries (raw), ai cover with a thin crust and-bake. i REAM—Cream together the yolks of two eggs and one < cup of sugar, 1% tablespoons cornstarch and a pinch of salt. ' Have ready 1% pints of milk boiling hot. Stir the creamed — eggs in the boiling milk and let cook a few minutes. Have _ pie shell ready and put this in the shell. Whip the two whites © to a stiff frosting, adding one tablespoon of sugar, spreading on top of pie, then sprinkle with cocoanut and set in the” ff oven to brown. .- CRUMB—Three cups of flour, three-fourths cup butter. ¥ and lard mixed; rub together as pie crust, then add.1% cups sugar into this, then divide into two parts; add to one part — one cup of sour milk or buttermilk. Grease and pour into — the pans, then sprinkle the remaining crumbs on top; bake. ~ CUSTARD WITHOUT MILK—Use three eggs to a pie if _ you have them (two will do) and take hot water (not hot enough to cook the eggs); beat up your eggs same as if you — had milk and mix eggs and water together. Fill your crust same as if you had milk and then add to each pie a lump J of butter the size of a walnut, cut into small pieces and drop- — _ ped around on each pie. The butter is a substitute for milk. — CUSTARD WITH ONE EGG—One egg, scant half teaspoon salt, four tablespoons sugar, one heaping tablespoon flour, ; “small lump butter; put all together in this rotation, beat — thoroughly till light and creamy, then add nutmeg or flavor= _ing as desired, and milk. As nice as if more eggs were used. DATE—Make a flaky pastry, line deep pie tin and bake. Se : “Allow one pound of dates for each pie. Seed and stew, using ® two tablespoonfuls sugar and four of water

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