Pie a la Martha Washington

Ingredients

• four ounces of almonds
• two ounces of powdered sugar
• one raw egg
• two ounces of melted fresh butter
• half a gill of rum
• half a saltspoonful of ground cinnamon
• six drops of orange-flower water
• another whole egg
• two ounces of well-pounded macaroons
• two ounces of candied cherries
• three ounces of pear
• one of angelica
• two of apricot
• two of pineapple

Method

1. 1

   Pound almonds with powdered sugar, add raw egg, then more sugar, melted butter, rum, cinnamon, orange-flower water, and another egg.

2. 2

   Mix in macaroons, pour into a lined pie-plate, bake like mince pie, and decorate with candied fruits.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 265. The excerpt below is the record exactly as published.

Pie a la Martha Washington. — Peel four ounces of almonds ; put them in a mortar with two ounces of powdered sugar, then pound them thoroughly, adding gradually one raw egg. When well pounded, add two ounces more of powdered sugar, two ounces of melted fresh but- ter, half a gill of rum, half a saltspoonful of ground cinnamon, six drops of orange-flower water, and break in another whole egg. Pound the whole briskly for five minutes, then add two ounces of well-pounded macaroons (No. 1210), and mix again for two minutes more. Line a pie- plate as for mince pie (No. 1082), pour all the preparation over, cover, and bake exactly the same as for the mince pie ; when arranged on a des- sert-dish, decorate the top and sides artistically with two ounces of can- died cherries, three ounces of pear, one of angelica, two of apricot, and two of pineapple

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