Fruit Pie for Invalids
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 560. The excerpt below is the record exactly as published.
Fruit Pie for Invalids.— The rich crusts usually made for fruit tarts are highly indigestible, and should not be eaten by delicate persons. As a hght substitute for pastry, the following recipe will be found usefiil : — Cover the bottom of a pie-dish with rather thick slices of spongecake. If small ones be used, make only two slices of them, and lay the brown part downwards ia the dish. Fill up with any seasonable fruit, and strew amongst it as much fine sugar as will be required to sweeten. Poui- iu water nearly even with the fruit
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