Moringa Pod Pie
From Culinary jottings, 1885
Baking in silver coquille shells enhances presentation.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 240. The excerpt below is the record exactly as published.
enough young moringa pods to yield seeds enough to fill a little pie-dish. Boil them, and scrape out the seeds, and the tender flesh inside the pods, into a basin : stir into this a table-spoon- ful of cream, or a coffee-cupful of milk in which the yolks of two eggs have been well beaten ; season with salt and pepper, and add a few drops of anchovy essence ; pass this into a well buttered pie-dish, and grate over the sur- face a good layer of Parmesan
Cook this with the app: pantry check, scaling, and the assistant.