Gelatin Chiffon Pie
From Foods, their selection and preparation, 1935
This type of chiffon pie is sometimes called 'sponge pie' or 'refrigerator pie.'
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 299. The excerpt below is the record exactly as published.
teaspoon salt water and £ cup lemon juice) \ cup sugar 3 to 4 egg yolks Flavoring if desired \ cup sugar, or less Make a very thick custard of the yolks, \ cup sugar, and the liquid, cooking it in the double boiler until thick while stirring con¬ stantly. Remove from the heat and add flavoring, if needed. (None is needed in lemon-chiffon pie.) Make a meringue of the whites, salt, and remaining \ cup sugar, and carefully fold the custard and meringue to¬ gether. Then fill the pie shell with the fluffy mixture. To set the filling, place the pie in a 325° F. oven for about 20 minutes. The souffle chiffon pies also are called "fluff pies,” as lemon, chocolate, or butter¬ scotch fluff pie. The other kind of chiffon pie has a gelatin filling. A soft custard is set with gelatin. Stiffly beaten egg whites are folded into the mixture for lightness, but the whites in this case are not cooked. The following propor¬ tions are basic for chiffon pies made with gelatin: 1 tablespoon gelatin \ teaspoon salt \ cup cold water \ cup liquid to cups fruit 4 eggs, separated and liquid \ to 1 cup sugar Whipping cream if desired
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Cook this with the app: pantry check, scaling, and the assistant.