Orange Pie

Ingredients

• Juice and grated rind of one orange
• one cup sugar
• yolks of three eggs
• one tablespoon corn starch
• one cup milk
• piece butter size of a chestnut

Method

1. 1

   Mix orange juice, sugar, egg yolks, corn starch, milk, and butter.

2. 2

   Bake in puff paste and top with beaten egg whites and sugar, then brown.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 12. The excerpt below is the record exactly as published.

One cup sugar, heaping cup flour, three eggs, butter size of an egg, one teaspoon cream tartar, one-half teaspoon soda dissolved in a little hot water added just before going ii>to the oven. Cream: One cup milk, two eggs, two tablespoons flour, one-half cup sugar. Flavor with lemon. Chess. Beat the yolks of three eggs till smooth, add one-half cup sugar and beat again, then add one-third cup butter, rubbed to a cream, and one-half teaspoon PIES. 45 vanilla; bake on a plate lined with puff paste; when done, cover with the whites of three eggs, beaten stiff, and mixed with one-half cup powdered sugar and one teaspoon lemon juice. Brown slightly and cut while hot. Not to be served cold. Lemon, i. Six lemons, four cups sugar, six eggs, two ounces butter; grate the rind of the lemons and strain the juice; rub the butter and sugar together, then add the eggs well beaten, then the lemon. This makes two pies. Line the plates with rich puff paste and bake without top crust. 2. Juice and grated rind of one lemon, one cup sugar, one cup water, four eggs well beaten, (reserv- ing the whites of two for frosting); cover plate with puff paste and bake without top crust. Beat reserved whites with two tablespoons sugar and put on top of pie and brown lightly. 3- Beat one cup sugar and one egg together, add juice and grated rind of one lemon, then one and one- half cups pounded cracker; bake on plate covered with rich paste; when done cover with whites of one egg and one-half cup sugar beaten together. Brown lightly. 4. Extra. Six apples, four lemons, four cups sugar, four eggs. Grate the lemons and apples. Marlborough, i. Two pounds apples, stewed and sifted, one pound butter, melted, one pound sugar, twelve eggs, juice of two lemons, five tablespoons cream, little nutmeg and cinnamon. Bake in rich puff paste. This amount makes five pies in medium-size plates. 2 Steam and strain six good sized apples, add while hot one tablespoon butter; when cool, stir in the yolks of three eggs, the grated rind and juice of one lemon, 46 PIES. one cup sugar. Bake on plates lined with puff paste and use the whites of the eggs for frosting. Squash, i. (Very Nice.) Peel, core, steam and strain one squash; thin with milk to the consistency of thick apple sauce; allow four eggs to one quart of milk. Beat the eggs, and add sugar, salt and lemon to taste. 2. One cup stewed and sifted squash, one cup boil- ing milk; when cool add one heaping cup sugar, two eggs, little salt, little nutmeg and cinnamon. The grated rind of a lemon is an improvement. Orange. Juice and grated rind of one orange, one cup sugar, yolks of three eggs, one tablespoon corn starch stirred smooth with milk, one cup milk and piece butter size of a chestnut

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