Orange Cream Pie

Ingredients

• 1 teaspoon of cornstarch
• 1/2 tablespoon of sugar
• juice of one orange
• rind of 1/4 orange
• 1/2 cup of water
• 1 tablespoon of Karo Syrup
• juice of one lemon
• yolks of two eggs

Method

1. 1

   Boil cornstarch, water, sugar, and Karo for five minutes.

2. 2

   Remove from fire, add yolks, orange rind, and juices.

3. 3

   Line pie pan with crust, brush with egg white, add mixture, and bake.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.

; 1 cup of water; butter size of an egg ; 4 eggs ; 2 teaspoonfuls of cornstarch ; 1 cup of cream or rich milk; ly^ cups finely chopped pecans; vanilla to suit taste. — 84 — Boil sugar and water to a thick syrup, to this add the butter. Take the yolks of the four eggs, add corn- starch and milk or cream. To this add the syrup, place on the stove and boil till it thickens. Add flavor and pecans. Pour into baked crust. Make icing of whites, spread on top, put in oven until browned. MRS. WECK MEARS, Menard, Texas. Molasses Pie. 1 cup sugar; y2 cup butter; y2 cup molasses; y2 cup rich cream ; yolks of 4 eggs. Mix well and cook until a thick cream, fill baked crust. Spread with the whites of 2 eggs beaten to a stiff froth with y2 cup sugar, and brown lightly. MRS. MOURSUND. Sand Tarts. 2 eggs, reserving the whites of one; 2 cups sugar; 1 cup butter ; 3 cups flour. Mix in the usual manner, roll out thin, cut out with -a doughnut-cutter, spread with the white of one egg, sprinkle with sugar and cinnamon, and place an almond or raisin in the center of each cake. Bake in a quick oven. MISS BERTHA PRIESS. Pumpkin Pie. 4 eggs ; 1 quart of pumpkin, strained ; 3 cups sugar ; 1 teaspoonful of ginger; 3 pints milk; 4 teaspoonfuls of cinnamon. Boil pumpkin, strain, add sugar, milk and yolks of eggs, and spices; beat together thoroughly and put in pie crust and bake. — 85 — Then have ready the whites of eggs beaten very stiff with y2 cup sugar, spread on top and set in oven to bake a light brown. For pie crust use : 2 cups flour ; 4 heaping teaspoon- fuls lard, and a little salt. Rub lard in flour well and add cold water enough to make a stiff dough. Roll out thin and line your pie- pans. This is enough for two pies. MISS ALVINA GOLD. Pumpkin or Squash Pie. No. 1. 3 cups stewed and strained pumpkins; 2 cups milk; 2 eggs; 1 cup sugar; y2 teaspoon cinnamon; 1 teaspoon salt; pinch cloves. Line 2 pieplates with crust as for custard pie and bake in moderate oven. MRS. ED. OEHLER. Delicious Pumpkin Pie. No. 2. 3 eggs; 1 quart of strained pumpkin; 2 cupfuls sugar; 2 tablespoonfuls of butter; 1 teaspoonful of cinnamon. Orange extract to taste. Put in pie crust and bake. MRS. LEWIS K. SMITH. Pecan Pie. 1 cup sweet milk; 1 cup sugar; 2 tablespoons flour; y2 cup chopped pecans; 3 eggs. Mix sugar and flour, add milk, eggs well beaten and pecans. PIE-CRUST : 3 cups flour ; % teaspoon salt ; 1 cup lard; ice-water. Rub lard through flour; mix in the ice-water, add salt. Handle as little as possible, roll thin, lop over, and roll again. Fill crust and bake until nearly done, cover — 86 — with meringue, set back in oven to brown, and sprinkle with chopped nuts. MRS. ERWIN NEFFENDORF. Orange Cream Pie, 1 teaspoon of cornstarch; y2 tablespoon of sugar; juice of one orange ; rind of 14 orange ; % cup of water ; 1 tablespoon of Karo Syrup ; juice of one lemon; yolks of two eggs

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