Date Pie

Ingredients

• one heaping cupful of pastry flour
• a pinch of salt
• a cupful of water
• a cupful of seeded dates
• a cupful of scalded milk
• an egg
• a tablespoonful of sugar
• a tablespoonful of lemon juice

Method

1. 1

   Mix flour and salt, then add sweet cream to form a crust.

2. 2

   Cook dates with water, rub through a sieve.

3. 3

   Beat egg and sugar, add lemon juice, date paste, and scalded milk.

4. 4

   Pour into half-baked shell and finish baking until a knife comes out clean.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 32. The excerpt below is the record exactly as published.

Date Pie. — For one pie take one heaping cupful of pastry flour, add a pinch of salt and mix to the right consistency with sweet cream. The crust will be much nicer if allowed to get very cold before using. Filling — To a cupful of seeded dates add a cupful of water, cook over hot water about 20 minutes, then rub through a sieve. Beat an egg and a table- spoonful of sugar until light ; add a tablespoonful of lemon juice, the date paste and gradually a cupful of scalded milk. Four into a half baked shell and finish baking in a moderate oven until a knife blade can penetrate it and come out clean. THE RURAL COOK BOOK. 4S Delectable Tarts. — One cup of slightly sour cream, one cup of-seeded and chopped raisina, one cup of sugar and one egg with a delicate flavbr- ing of spices. Beat the egg light, add the cream and sugar; the raisins well floured and spices. Bake in tart or patty pans with a single crust Elderberry Pie. — Line a pie dish with paste, upon which sprinkle a scant tablespoonful of flour; to this add a half cup of sugar and a half teaspoonful each of cloves and cinnamon, rubbing all together evenly. Upon this pour the berries, a pint more or less according to the size of . your pie dish; pour over another half cup of sugar, dot generously with butter, adding last one large tablespoonful of good vinegar. Apply top crust quickly and bake. Grape Cobbler. — This is best made from very ripe black grapes. Wash them twice — on the bunches and after picking. Line a deep pie dish with half-inch rich crust, put in the grapes and all the sugar that will lie between them, heaping the fruit a little in the middle. Put on the top crust, cut cross slits in the middle and fold back the corners to leave an open square. Set the dish in a quick oven and while the pie bakes make a sauce, using half a cup of butter, one cup of sugar and one table- spoon boiling water. Stir well over hot water and flavor with lemon juice, or grated nutmeg, according to taste. When the pie is nearly done take it out, pour in the sauce through the opening in tfae crus^ return it to the oven. Be careful not to overbake, but keep it hot until served. Grape Roll.— Allow half the weight of the grapes in sugar and only water enough to keep from burning; seed the grapes; allow one pint of cooked grapes for the roll. To make the dough cream one-half teacupful of butter with one pint of sifted flour; add one teacupful of milk, two eggs well beaten, a saltspoonful of salt and a teaspoonful of baking powder; roll out on the board in two long ovals, roll up and pinch the ends, lay in a buttered dish, set the dish to bake and twice pour over them a sauce of a tablespoonful of butter and a tablespoonful of sugar

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