Fig Pie

Ingredients

• One-half cup figs
• 1 cup water
• 1 cup sugar
• 1 cup apples
• yolks of 2 eggs
• 1 small lemon
• 1 small tablespoon corn starch

Method

1. 1

   Boil until thick.

2. 2

   Use egg whites for frosting.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 61. The excerpt below is the record exactly as published.

cup water, 1 large grated. raw ])otatn: mix. Pour into pan lined with crust and bake in a Jewel range ;5() minutes, ^^'llip the whites of ;! eggs with 1 lal)les|)oonful of jnilverized sugar. Spread on top and bi'owii. ^lUs. CtI-:o. B.vMFOijn. Lemon Pie Filling. The juice of 2 lemons and a little grated rind. :! cups sugar. 2 cups water, i^ cup Dousnian's Best Patent Hour, genei'ous measure; yolks of (i eggs, a ])iece of but- ter the sizie of a large liickory nut. Stir the butter, sugar, flour and rind together. Add tlie juice, the well-beaten yolks of tlie eggs and water. Cover with the wliites of the eggs well beaten and a little powdered sugar added. This will make two ])ies. ]\riss U. Eoi'ES. Lemon Apple Pie. One lemon. 1 cu]i sugar. I cup cold water, small round crackers: peel lemon, removing all the white inner skin, slice very thin. Cover the bottom crust with split crackers, one layer laid closely. Add the sliced lemon, laid over the crackers; add tlie cu]i of sugar spriid<le<l eveidy over the lemon; add one cup of cold water carefully over all. Cover with top t-riist and l)ake in a Jewel range like apide ])ie. To be (>aten fresh. Mits. M. M. P.v:\r.si)i;Li.. Apple Lemon Pie. One ])t. l;ot water. •' ^ cup sugar. 1 teaspoon butter. 2 eggs, 2 tablespoons corn- starch. ]>inch (d' salt. 1 gi'aled rind and juice of oiU' lemon, 1 grated apple. Tane the pie tin with g()(i(| rich crust and put in Jewel range and bake, then make the lilling jiiid let it cool, ("se the yolks for lilling and the whites for top. M.\i;v 15()i"i;cii:i;. Raisin Lemon Pie. One cup seeded raisins. 1 cup cold wati-r. grated rind and juic<' of 1 lemon, V, cup sugar. 2 1ables])oons melted butter. 2 tablespoons Dousmairs lU'st Patent Hour. IJoil water ami thicken with thuir lirst. then add other ingredients. Pake in a Jewel l.'ange with two crusts. ^Flts. TiiovrAS Pi-l.I.ow. Fig Pie. One-half cup ligs. chopped Jiui'. 1 cu)) water. 1 cup sugai'. 1 cup apjtles. chopped. volks of 2 vi<:i:!:i^, V- lemon. 1 small lalilespoon cornstan-h. I'.oil until thick. Whiles of eggs for "frosting. Mtjs. M. \. OLiiiw.uTE. 88 SUPKRIOR COOK BOOK Jelly Pie. One-half cnp of jelly, 3/4 ^^^P ^^ butter, 14 *^'^ip each of cream and sugar (if sour jelly use 1 cup of sugar), 3 eggs, 1 teaspoonful each of Dousman's Best Patent flour and vanilla. Cream butter and sugar; add eggs well beaten, cream and jelly; lastly, put in flour and vanilla. 1'bis filling is for 1 pie and is very delicious. Miss Minnie Witt. Cream Pie. Two and three-quarter cups sweet milk, 1 cup sugar, i/o cup Dousman's Best Patent flour, yolks of .2 egg

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