Jelly Pie
From The Gertrude Bobbitt Circle cook book, 1948
The above pie recipes are very, very old. Submitted by Mrs. Roy Burdette, Jr.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.
/2 cup butter 2 cups sugar 5 eggs 1 tablespoon flour Juice and grated rind 1 large 1 tablespoon cornmeal lemon Make pastry and line pans. Pour mixture into pans and bake at 350 degrees until done. 98 TRANSPARENT PIE 4 eggs 2 cups sugar 1 tsp. vanilla extract % cup butter Cream butter and sugar and add extract. Add beaten egg yolks, and then beaten whites. Bake in a pastry shell at 325 degrees. JEFF DAVIS PIE 3 eggs 2 tablespoons flour 2 cups sugar 1 cup milk y<z cup butter 1 cup plum or damson preserves Line pastry shell with the preserves and cOver with custard made of other ingredients. Bake until firm. VINEGAR PIE 2 egg yolks 2 tablespoons vinegar 3 tablespoons flour 2 tablespoons butter 1 cup boiling water V2 tsp. lemon extract 1/16 tsp. salt % tsp. mace 1 cup sugar Beat egg yolks and add sugar mixed with flour. Add vinegar and butter and pour into boiling water. Cook until thick. Add salt and flavoring and pour into baked pie shell. Make meringue with 2 egg whites, 4 tablespoons sugar, ^ teaspoon salt, and 1/8 teaspoon cream of tartar. Spread over pie and bake in slow oven until brown. JELLY PIE 1 cup sugar 1 glass jelly V2 cup butter Yolks 4 eggs 1 tablespoon flour 1 teaspoon vanilla extract
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