Pastry

Ingredients

• One and one-half ciipfuls of flour
• 1 tablespooonful lard
• % teaspoon salt
• % cup of ice water

Method

1. 1

   This quantity makes one pie.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 122. The excerpt below is the record exactly as published.

pastry, fill with fruit and add a top of the pastry, stick three times on top with silver fork. Set in oven and bake a chestnut brown. Cranberry Shortcake. Two pints of flour, % teacup lard iand butter in equal propor- tion for the shortcake, 2 scant teaspoons of baking powder, % tea- spoon of salt, enough new milk to slightly mix to handle. Place on the board, divide dough into 2 parts, roll half about % of an inch thick and place on buttered tin with a knife, spread over this por- tion a little melted butter. Roll remainder of dough the same size and shape and place on top of other shortcake. Put in hot oven and bake a chestnut brown. Take 1 quart of cranberries and put in porcelain kettle with 1 pint of granulated sugar and a little cold water to moisten ; stew until done. When shortcake is done remove from tin and place on a pie plate, then separate the layers, put up- per one inverted on another plate and butter well the two surfaces. Fill the lower layer plentifully with cranberries and dredge well with granulated or powdered sugar. Then place upper layer on crust downwards, press together lightly with the fingers and fill top inside surface in same way. Set in a warm place and cover with a deep pan until ready to serve. Use rest of juice on cake as a sauce when serving. KENTUCKY RECEIPT BOOK. 205 Molasses Pie. One teacup of granulated sugar, 1 teacup molasses, 1 tablespoon butter, 2 tablespoons flour, 2 eggs, juice of ^ lemon, a dash of nut- meg. Mix ingredients and put in raw paste and cook. Add 3 table- spoons granulated sugar to unbeaten whites, beat with wire whisk until very stiff. Meringue pie and set in oven to brown. Damson or Plum Pie. Stew damsons whole in enough water to prevent scorching, cook until tender and sweeten while hot, then set aside to cool. Have pie pan lined with paste, pour in damsons, dredge with flour, cover with top of paste, pinch edges together, cut slit in center for steam to escape. Bake 20 minutes, dredge top with powdered sugar. Peach Pie. Peel, stone and slice the peaches. Line pie pan with crust, place in peaches, sprinkle generously with granulated sugar. Allow 3 peach kernels to each pie, chop flne ; if fruit is not juicy add a little water. Bake with an upper crust or strips of pastry across top. Chocolate Pie. Two blocks of chocolate, 4 eggs, 2 tablespoons butter, 2 cups brown sugar, 2 teacups cream, 2 tablespoons cornstarch or flour. Beat yolks light, add sugar, butter, chocolate, cream and corn- starch. Put in double boiler and cook until tolerably stiff. Have 2 crusts baked. When cold spread on the chocolate. Beat whites stiff with 4 tablespoons granulated sugar. Meringue pies and set in oven to brown. Pastry. One and one-half ciipfuls of flour, 1 tablespooonful lard, % tea- spoon salt, % cup of ice water

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