Mock Mince Pie

Ingredients

• two cupfuls of sugar
• one cup of fine bread-crumbs
• one cup of water
• one-half cupful of vinegar
• one-half pound of chopped raisins
• a piece of butter the size of an egg
• one teaspoonful of cinnamon
• one teaspoonful of nutmeg

Method

1. 1

   Mix all ingredients and make a good crust for it.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.

h a teaspoonful of cinnamon; salt to taste. Bake on single crust three-quarters of an hour. Mrs. Sally Bowles. DATE PIE. Soak one pound of dates over night in a little water and stew them in the same the next morning until soft enough to strain through a colan- der; add one quart of rich milk, three well-beaten eggs, a pinch of salt, butter size of a walnut and four or five gratings of nutmeg. Bake with an under crust. This quantity is sufficient for three pies. Icing may be made for the top. Ida M. Baxter. PRUNE PIE. Stew and mash through the colander a pound of prunes, one cup of pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or pear juice for flavor; line a pie plate with crust, fill with the mixture and 210 PASTRY, PIES AND TARTS. bake quickly. Do not burn. Beat with the whites two tablespoonfuls of powdered sugar and spread over the top of the pie, brown lightly. Mrs. B. Melendy. PEACH OR PLUM PIE. Peel, stone and slice good flavored peaches. Line a pie plate with crust and lay in the fruit, sprinkling sugar liberally over in proportion to the sweetness of the peach. Dot with butter; add a very little water and bake with an upper crust, or with cross-bars of paste across the top. Julia T. Tibbitts. nOCK CHERRY PIE. One cupful of cranberries; prick each one with a fork to keep them from cooking to pieces, one cupful of sugar, one-half cupful of water and one tablespoonful of flour wet in a little of the water. Stir all together and bake between two crusts. Mrs. Orval Townsend. VINEGAR PIE. Line pie tin with good crust; take three tablespoonfuls of flour, one teacupful of sugar and mix well. Now add three-quarters of a cupful of good vinegar and one-quarter of a cup of water; flavor with nutmeg and cover with strips of crust. Lay on bits of butter and bake in a moderate oven. L. A. Gregg. MOCK MINCE PIE. Take two cupfuls of sugar, one cup of fine bread-crumbs, one cup of water, one-half cupful of vinegar, one-half pound of chopped raisins, a piece of butter the size of an egg

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