Orange Pie

Ingredients

• 1 cup sugar
• 3 tablespoons cornstarch
• 2 eggs
• use only } a lemon
• substitute orange juice for the water
• 1 tablespoon butter

Method

1. 1

   Made like lemon pie, but substitute orange juice for the water, and use only } a lemon.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 46. The excerpt below is the record exactly as published.

3 tablespoons cornstarch, 2 eggs, 1 lemon, grated rind and juice, 1 cup water, 1 tablespoon butter. First make the crust, and bake. For the filling mix the cornstarch with the sugar, and stir in boiling water to thicken. In another dish beat the yolks of the two eggs. Stir the two mixtures slowly and carefully, pouring the hot mixture into the eggs. Cook for a few minutes in double boiler. Add other ingredients, cool, put in shell. Spread with the whites of the eggs beaten to a froth, and sweetened with 4 table- spoons icing sugar, and place in oven until browned. Orange Pie—Made like lemon pie, but substitute orange juice for the water, and use only } a lemon. Prune Pie—Stew prunes as for sauce, stone them, have ready a pie dish lined with paste, fill this dish with the stoned prunes, sprinkle over them $ cup sugar, and a little Pure Gold cinnamon, and grated rind and juice of } lemon. Bake it with an upper crust, or lattice top, or after baking cover it with deep frosting made of the whites of 2 eggs, 2 to 3 tablespoons powdered sugar and any flavor desired. Cranberry Pie—1} cups cranberries, 1 cup sugar

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