Huckleberry Pie
From The Pattern cook-book, 1890
Serves 8
Flouring the berries while still wet will help thicken the juice.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 178. The excerpt below is the record exactly as published.
HUCKLEBERRY PIE. Select the pie-tins that are to be used, and fill them evenly with berries, to determine how many will be required. Throw the berries into a pan, look them over carefully, remove all the stems, and wash the berries. Drain off all the water from them, but do not dry them in a towel. Wipe the pie-dishes clean, dust a little flour in the bottom of each, line them with paste, following care- fully the directions previously given. When ready for the berries drain them once more, and sift flour over them until each berry becomes a little white ball, but taking care to leave no surplus flour in the bottom of the pan containing the berries. Allow a scanty cupful of sugar to each pie
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Cook this with the app: pantry check, scaling, and the assistant.