Orange Cream Pie

Ingredients

• a scant half-cupful of butter
• two cupfuls of sugar
• three cupfuls and a quarter of flour
• one of milk
• three teaspoonfuls of baking-powder
• three eggs
• four medium-sized oranges
• one lemon
• two cupfuls and a half of water
• one cupful of powdered sugar
• three table-spoonfuls of corn-starch
• one tablespoonful of butter

Method

1. 1

   Beat butter and sugar, add eggs, then milk, flour, and baking powder.

2. 2

   Bake in shallow tins for eighteen minutes.

3. 3

   For filling, boil water with orange rind, mix corn-starch with cold water, stir into boiling water, then add sugar and egg yolks.

4. 4

   Cool and spread on cakes, cover with other cakes.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 311. The excerpt below is the record exactly as published.

ng table-spoonful of butter, and a quantity of salt about as large as a pea. Add enough cold water — perhaps a level table-spoonful — to make a stiff dough. Sprinkle a moulding-board with flour, and roll the paste very thin. Line the buttered plate with this dough, and pour the orange mixture into the plate. Bake in a moderate oven for thirty-five minutes. At the end of that time beat the reserved white of an egg to a stiff, dry froth, and then beat into it the table-spoonful of powdered sugar. Spread this mixture over the pie, and cook for ten minutes, with the oven door open. Close the door for two minutes (making twelve minutes' cooking of the me'ringue in all) to give a good color to the froth. Set the pie away to cool before serving. Lemon Cream Pie. To make the filling for this pie there must be taken the juice of three lemons and the rind of one, a teaspoon- PIES. 595 ful of butter, a table-spoonful and a half of corn-starch, a large cupful of water, a cupful of granulated sugar, four table-spoonfuls of powdered sugar, and four eggs ; and the crust will require three large table-spoonfuls of flour, one large table-spoonful of butter, and some water. Make the crust by rubbing the butter into the flour, adding cold water enough to make a smooth, stiff paste, and then rolling very thin. Mix the corn-starch with four table-spoonfuls of the cupful of water. Put the remainder of the water into a saucepan, with the lemon rind and juice and the granu- lated sugar, and heat to the boiling-point ; then stir the corn-starch into the boiling mixture, and cook for two minutes. Stir the butter into the mixture, and set away to cool. When cool, add the yolks of the four eggs, well beaten. Pour the mixture into a large deep plate that has been lined with paste, and bake in a moderate oven for thirty-five minutes. During the last quarter of an hour make a meringue by beating the whites of the eggs to a stiff, dry froth, and gradually beating the powdered eggs into this froth. At the end of the thirty-five minutes cover the pie ivith the meringue, and bake, with the oven door open, for ten minutes longer. By following this rule, one gets a very large deep pie. The materials named are sufficient for making two small and rather thin pies. At serving- time the dish should be as cold as possible. Orange Cream Pie. For the cake use a scant half-cupful of butter, two cupfuls of sugar, three cupfuls and a quarter of flour, one of milk, three teaspoonfuls of baking-powder, and three eggs. Beat the butter to a cream, and gradually beat into it the sugar. Beat the eggs light, and then beat them into the sugar and butter; add the milk, and then the flour 596 MISS PARLOA'S KITCHEN COMPANION. and baking-powder, mixed. Spread the mixture in six well-buttered Washington-pie tins, — these shallow plates are also called "jelly-cake tins." Bake in a moderate oven for about eighteen minutes. These six cakes will make three pies. The cake is very tender, and must be handled with care when it is taken from the pans. Let the cakes cool, and then fill them with the cream filling. Cream for Filling. — The materials are : four medium- sized oranges, one lemon, two cupfuls and a half of wa- ter, one cupful of powdered sugar, the yolks of three eggs, three table-spoonfuls of corn-starch

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