Jam Pie

Ingredients

• Take 1 pint of jam
• 2 eggs
• 1 teacup of cream
• lump of butter size of an egg

Method

1. 1

   Beat eggs separately.

2. 2

   After yolks are light, add the jam and cream; stir well, then add whites.

3. 3

   Fill 2 crusts and set in moderate oven to bake.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 122. The excerpt below is the record exactly as published.

Jam Pie. One coffee cup of jam, 1 cup cream, 1 dessertspoon butter, 1 heaping teaspoon cornstarch. Mix well and put this filling in an uncooked crust with strips of pastry on top. Cook in moderate oven. Franootellis. Line a pie tin with puff paste and fill with this mixture. Three tablespoons cornstarch, mixed with 1 saltspoon of salt, 4 eggs, 1^ cups granulated sugar. Add 1 pint of boiling water and boil 5 min- utes. Take from fire, add the juice and grated rind of 2 lemons. When cool add the well-beaten yolks of 4 eggs, then the whites beaten to a froth, folding it lightly. Fill the pie pan, which is lined with the puff paste, and brown quickly in a hot oven. Serve cold. 206 KENTUCKY RBK3EIPT BOOK. Cream Pie. One pint of cream, 2 pints new milk, 2 coffee cups granulated sugar, % cup butter, % coffee cup cornstarch, 6 eggs, 1 dessertspoon vanilla. Put cream and milk in double boiler; when it comes to boiling point pour over eggs and sugar beaten to a cream, stir well and return to saucepan, then add cornstarch dissolved in some of the milk. Cook until consistency of mush, remove from fire, add butter and vanilla. Have 3 baked crusts, fill with the mixture. Put the 6 unbeaten whites in bowl and add 3 small teacups granulated sugar, beat until very stiff, beat in light teaspoon vanilla. Meringue pies, set in oven and cook a chestnut brown. One-third of recipe may be used for 1 pie. Whipped Cream Pie. Make a rich pastry and line pie pan; set in oven and bake. While warm cover with jelly about % of an inch thick. Have 1 large coffee cup of cream, sweeten and flavor to taste, whip very stiff and spread on jelly. Serve immediately. Chocolate Pie. Yolks of 4 eggs and white of 1 egg, % cup of butter, 2 teacups of granulated sugar, 4 large spoons of cream or milk, enough choco- late to color it dark, a dash of nutmeg. Have a rich pastry, fill with this mixture; cook till done. Meringue — Three whites well beaten with enough granulated sugar to make a stiff icing. Put on pies and set in oven to brown. Pumpkin Pie. Have 1 pint of pumpkin (after it has been cooked and strained), % pint granulated sugar, % piiit of cream, y^ pound butter, 4 eggs beaten separately, 1 heaping teaspoon of ginger; can use 1 tea- spoon of allspice if preferred to ginger. Before cooking the pies sift 1 tablespoon of granulated sugar over the top ; this makes a thin crust. Bake in moderate oven. Pumpkin Sweetmeat. Peel the pumpkin and cut in narrow strips or blocks ; then put with water to boil (can add a very small piece of alum). When nearly done cover with molasses and cook till clear. Serve as a vegetable. Jam Pie. Take 1 pint of jam, 2 eggs, 1 teacup of cream, lump of butter size of an egg

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