Eccles Pie

Ingredients

• Two cups of seedless raisins
• half a pound of citron
• add one cup of sugar
• the juice of one lemon
• a little water

Method

1. 1

   Stew the raisins and citron with sugar, lemon juice, and a little water for five minutes.

2. 2

   Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 194. The excerpt below is the record exactly as published.

Eccles Pie. {Miss Barnes.) — Two cups of seedless raisins and half a pound of citron^ chopped very fine ; Mince Meat for Pies. 1 cup chopped meat. 1^ cup raisins. cup currants. 13^2 cup brown sugar. 3^ cup molasses, or 1 cup granulated sugar. 3 cups chopped apples. 1 cup meat liquor. 2 teaspoonfuls cinnamon. y-2 teaspoonful mace. ^2 teaspoonful powdered cloves. 1 lemon (grated rind and juice). 34 piece citron. 3^ cup brandy. 34 cup wine. 3 teaspoonfuls rose water. The Boston Cook Book. 327 add one cup of sugar ^ the juice of 07W lemon ^ and a little water. Stew five minutes. Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake. Fanchonnettes, — Line small patt}^ pans with pufi?" paste, rolled very thin ; fill them with lemon prepared as for Lemon Pie, No. 1 ; cover with a thin crust, and bake quick I3'. Or fill them as directed for Lemon Pie, No. 2, and bake without an upper crust. 328 The Boston Cook Book. PUDDING- SAUCES. Hard Sauce (for Hot Puddings). cup butter. | % teaspoonf ul lemon or vanilla, 3^ cup powdered sugar. \ or a little nutmeg. Eub the butter to a cream in a warm bowl ; add the sugar gradual!}' , then the flavoring. Pack it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till ver}' hard. Or pile it lightly on a small fancy dish, and you may call it Snowdrift Sauce. Lemon Sauce. 2 cups hot water. 1 cup sugar. 3 heaping teasp. cornstarch. Grated rind and juice of 1 lemon. 1 tablespoonful butter. Boil the water and sugar five minutes, and add the corn- starch, wet in a little cold water. Cook eight or ten minutes, and add the lemon rind and juice and the butter. Stir until the butter is melted, and serve at once. If the water boil awaj^ and the sauce become too thick, add more hot water till of the right consistenc3\ Whipped Cream Sauce. 1 cup cream. I % cup powdered sugar. 1 teaspoonful lemon or vanilla. | White of 1 egg. Mix the cream, vanilla, and sugar, and whip it without skimming oflT the froth. Add the beaten white of the egg and beat all together. Serve it on am' pudding usually eaten with sugar and cream. The Boston Cook Booh, 329 Apricot Sauce. 1 cup apricot juice. I 1 teaspoonf ul cornstarch or ^ cup sugar. j flour. Boil all together five minutes and strain. Use any kind of fruit juice or syrup in the same manner. Creamy Sauce. cup butter. j 2 tablespoonfuls wine, ^2 cup powdered sugar, sifted. | 2 tablespoonfuls cream. Cream the butter ; add the sugar slowly, then the wine and cream. Beat well, and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. When the wine and cream are added, the sauce has a curdled appearance. This is removed by thorough beating, and b^' heating just enough to blend the materials smoothl}^ It is not intended to be a hot sauce ; and if the sauce become oily in heating, place the bowl in cold water and beat again until smooth like thick cream. Omit the wine if desired, and use half a cup of cream^ and one teaspoonful of lemon or vanilla. Serve on any hot pudding. Foamy Sauce, No. 1. Whites of 2 eggs. f 1 cup boiling milk. 1 cup sugar. I Juice of 1 lemon. Beat the whites of the eggs till foamy, but not dry ; add the sugar, beat well ; add the milk and lemon juice. Foamy Sauce, No. 2. > % cup butter. | 2 tablespoonfuls wine, or fruit 1 cup powdered sugar. juice, or sj-rup. 1 teaspoonful vanilla. }i cup boiling water. White of 1 egg beaten to a foam. Cream the butter; add the sugar, vanilla, and wine. Just before serving add the boiling water, stir well, then add the egg, and beat till foamy. 330 The Boston Cook Booh. Half a cup of jelly melted in one fourth of a cup of boil- ing water and poured into the butter and sugar mixture, makes a pleasing variety. Yellow Sauce. (Mrs. Towne.) pound butter, pound brown sugar. Yolk of 1 egg. 1 gill brandy or wine. A little nutmeg. Cream the butter, add the sugar, and stir over hot water till liquid, then add the yolk of the egg, beaten. Stir till it thickens ; add brandy or wine and nutmeg, and serve. Wine Sauce. 1 egg. 1 saltspoonf ul grated nutmeg. 3^ cup wine. 1 cup boiling water. 1 tablespoonf ul cornstarch. cup butter. 1 cup powdered sugar. Wet the cornstarch in cold water, and stir into the boil- ing water. Boil ten minutes. Rub the butter to a cream ; add the sugar gradually, then the egg, well beaten, and the nutmeg. When the cornstarch has cooked ten min- utes, add the wine, and pour the whole into the butter, sugar, and egg, stirring until well mixed. Caramel Sauce, (Miss Parloa!) — Put half a cup of sugar in an omelet pan, and stir over the fire till melted and light brown. Add half a cup of boiling water and simmer ten minutes. Molasses Sauce, — Mix one cup of molasses^ the juice of one lemon

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