Fruit Pie

Ingredients

• 1 lb. Fruit.
• 1 lb. Flour.
• 3 ozs. of Dripping or Lard.
• 2 ozs. of Sugar (moist).
• | gill of Water.
• i teaspoonful of Baking Powder (or not).
• 1 oz. of White Sugar.
• A little Salt.

Method

1. 1

   Prepare the fruit; put half in a pie-dish; add sugar and a little water; then the rest of the fruit.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 14. The excerpt below is the record exactly as published.

A little Salt. Method : — Rub the dripping into the flour ; clean the currants ; mix all the dry ingre- dients together ; beat the egg with the milk, add them to the dry ingredients ; mix into a stiff paste. Take up the mixture with two forks and place on a greased baking-tin in little rough heaps. Bake 15 minutes. 40 (54) HOT CROSS BUNS. Ingredients : — 2 lbs. of Flour. 1 oz. of German Yeast. 2 Eggs. 1 pint of Milk. | lb. of Castor Sugar. 4 lb. of Sultanas or Currants. 1 oz. of Butter. 1 teaspoouful of Mixed Spice. Method: — But 1 ] lb. of flour into a basin ; warm the butter and milk over the tire; when lukewarm, mix into the yeast. Add to the fluor and beat well. Cover with a cloth, and set it to rise about 1 hour. Mix in the rest of the flour, the sugar, sultanas and the eggs beaten with the spice. Beat well, and let it rise another 4 hour. When risen enough, take up the dough with a floured spoon, and put it on greased baking-sheets in the shape of buns. Let them rise not too near the fire about 15 minutes. Bake in a quick oven 15 or 20 minutes. When half done, brush over with milk and sugar. Time, 24 hours. (55) RICE BUNS. Ingredients : — 1 lb. of Ground Rice. ^ lb. of Flour. | lb. of Castor Sugar. G ozs. of Butter. 4 teaspoonful of Baking Powder. 1 teaspoonful of Essence of Lemon. A little Salt and Candied Peel. 3 Eggs. 41 Method : — Cream the butter, mix the sugar into it ; break the eggs into a basin, one at a time ; add the flavouring to them and beat well. Mix the rice and flour together ; add to the butter the eggs, then the flour by degrees ; mix and beat them well. At the last add the baking powder. Place the mixture in little rough heaps on a greased baking-tin ; put a little peel and castor sugar on top of each. Bake in a hot oven hour. Cool them on a sieve. Time, 1 hour. (56) YORKSHIRE TEA CAKES. Inyredients : — 2 lbs. of Flour. 1 oz. of German Yeast. 4 ozs. of Butter. 1 Egg. 1 pint of Tepid Milk. i gill of Hot Water. Method : — Put the flour into a basin, melt the butter in the hot water, break the egg into a basin, beat it up; dissolve the yeast with ateaspoonfnl of sugar; pour on one gill of the milk; add the butter, water and egg. Make a hole in the middle of the flour, pour in the yeast, etc., stir in some of the Hour from the sides till it is of the consistency of cream ; sprinkle a little Hour over the top ; cover the basin, and set it to rise in a warm place about one hour ; then knead it into a light dough, using the rest of the milk. Cut the dough across with a knife, cover it, and let it rise another hour (or until ttye surface cracks). Turn it on a Houred board, divide it into ten portions, roll these into cakes, put them on a floured baking-sheet, prick them with a fork and let them rise before the Are ten minutes. Bake in a moderate oven from j to 7T an hour. Cut them open and butter, and serve very hot. Time, 3 hours. 42 ' ' (57) SODA_BUNS. < 1 I 1 Ingredients : — 1 lb. of Flour. 6 ozs. of Butter. 6 ozs. of Castor Sugar. 2 ozs. of Mixed Peel. 3 Eggs. i gill of Milk. i teaspoonful of Baking Powder. | teaspoonful of Carbonate of Soda. | teaspoonful of Salt. Method . — Mix the flour, salt and baking powder in a basin, dissolve the soda in the milk, divide the eggs, put the yolks in a basin (whites of 2 on a plate with a pinch of salt), beat them up and add them to the milk. Cut the peel in shreds. Rub the butter in the flour and mix in the sugar and peel, then mix it into a stiff paste with the eggs and milk. Whip the whites to a stiff froth and stir them lightly into the mixture. Shape the buns roughly with two forks. Put them on a greased baking-sheet, sprinkle with castor sugar, and decorate with a little peel. Bake in a quick oven | hour. When done put them on a sieve to get cold. Time, 1 hour. (58) SHREWSBURY CAKES. Ingredients : — 8 ozs. of Flour. 4 ozs. of Butter. 4 ozs. of Castor Sugar. 1 Egg. 1 teaspoonful of pounded Mace or Cinnamon, or 4 teaspoonful of Essence of Lemon. A little Salt. 43 Method : — Put the butter and castor sugar in a basin ; beat to a cream with the hand or a spoon ; then add the egg and spice, or lemon, and beat in lightly the flour by degrees (6 instead of 8 ozs. of flour makes the cakes richer). Turn it on a well-floured board ; flour it and roll it thinly ; cut it in rounds. Put them with a knife on a greased tin and bake about ten minutes. They should be a very pale brown, and must be put on one side to get cold. Time, 1 hour. (59) SCONES. Ingredients : — 1 lb. of Flour. 2 ozs. of Castor Sugar. 3 ozs. of Butter. ^ oz. of Cream of Tartar. | oz. of Carbonate of Soda. 4 pint of Milk. ^ teaspoonful of Salt. Method : — Rub the butter into the flour ; add salt ; mix the sugar and cream of tartar on a plate, and add to the flour and butter. Dissolve soda in milk and mix into a paste with the flour, etc. ; roll it out 14 inch thick ; cut into triangles. Bake on a greased baking-sheet I hom\ When half done, brush over with milk beaten up with sugar. When done, set aside to get cold. Time, f hour. 44 (60) FEU IT PIE. Ingredients: — 1 lb. Fruit. 1 lb. Flour. 3 ozs. of Dripping or Lard. 2 ozs. of Sugar (moist). ■| gill of Water. i teaspoonful of Baking Powder (or not). 1 oz. of White Sugar.

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