Huckleberry Meringue Pie a la Walde

Ingredients

• one box huckleberries
• three-quarters cup sugar
• half cup water
• one tablespoon cornstarch
• three even tablespoons sugar
• the whites of three eggs

Method

1. 1

   Make pie crust and bake.

2. 2

   For filling, cook huckleberries with sugar and water for about 15 minutes, thicken with cornstarch dissolved in water, leave until cold.

3. 3

   Fill baked crust with huckleberries, sprinkle with cinnamon or nutmeg, decorate with meringue made from beaten egg whites and sugar, and bake until golden brown.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 564. The excerpt below is the record exactly as published.

one tablespoon cornstarch dissolved in half cup liquid, thicken the juice, add the plums — half of them stoned and half unstoned — leave until cold. Line the pie plate with the pie crust [see recipe: Pie Crust], fill with the plums, cut fancy strips of the pie crust and put in checks across the top of the pie. Put in oven, bake until golden brown. AMERICAN COOK BOOK 387 Plum Pie ( Tourte aux Prunes) a la Ericsson Hammond Cook the plums and leave until cold. Line a pie plate with puff pastry, fill with beans, make a cover from the pastry, put on, and bake. When done, remove the cover and beans, fill. To one and a half cups of the liquid the plums have cooked in add one tablespoon cornstarch dissolved in half cup water, thicken the juice, add the plums, leave until cold, fill the crust, cover with whipped cream. Put the cover on and serve. Cherry Pie ( Tourte aux Cerises) a la Europeenne Put two quarts cherries on the stove with one cup sugar and two cups water, let simmer — skimming repeatedly — until nice and glossy, leave in the juice until cold. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup of the juice, thicken the juice, add the cherries, leave until cold. Line a pie plate with pie crust [see recipe: Pie Crust], fill with the cherries. Cut fancy strips of the pie crust and put in checks across the top of the pie. Put in oven, bake until well done. Cherry Pie ( Tourte aux Cerises) a la Ericsson Hammond Cook the cherries. Line a pie plate with puff pastry, fill with beans, put a cover of pastry on, and bake. When baked, remove the beans, fill with the cherries. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup juice, add the cherries; fill the crust. Cover with whipped cream, put the cover on and serve. Huckleberry Pie ( Tourte aux Myrtilles) a l’Americaine Line a pie plate with pie crust. Wash and pick a box of huckle¬ berries, sweeten with half cup sugar, put into the lined pie plate with a little pinch of salt. Cover with a pie crust, prick with a fork, make three cuts in the centre. Bake in oven from thirty to forty-five minutes. Serve hot or cold. Huckleberry Pie {Tourte aux Myrtilles) a la Ericsson Hammond Put into a saucepan one box huckleberries that have been washed and picked; add three-quarters cup sugar and half cup water, cook about fifteen minutes, thicken with one heaping tablespoon corn¬ starch dissolved in half cup water, flavor with a little brandy, leave until cold. When cold, make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond]. Fill with the huckleberries, cover with some whipped cream sweetened and 388 THE SWEDISH, FRENCH flavored with brandy. Put the cover on. Serve as dessert for luncheon or dinner. Huckleberry Meringue Pie a la Walde Tourte a la Meringue aux Myrtilles, a la Walde Make a pie crust and bake [see recipe: Orange Meringue Pie], fill. Filling. Take one box huckleberries, pick and wash well, put in a saucepan with three-quarters cup sugar and half cup water, cook about fifteen minutes, thicken with one tablespoon corn¬ starch dissolved in little water, leave until cold. Put the huckle¬ berries in the baked pie crust, sprinkle with cinnamon or nutmeg, decorate with the whites of three eggs beaten to a stiff meringue with three even tablespoons sugar

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