Pie Crust
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Daniel Ricks.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 22. The excerpt below is the record exactly as published.
pie crust, line deep pie plate and bake. Fill with cooked filling and top with meringue, made from the whites of eggs, beaten stiff with wire whipper and two Tbsp. sugar folded in. Brown delicately. — Mrs. C. L. Miller. MEATLESS MINCE MEAT 2 qts. apples, chopped 4 qts. green tomatoes, ground fine 2 lbs. brown sugar 1 lb. seeded raisins V? lb. citron chopped ] ■_> c. suet, chopped fine 1 tsp. salt y2 c. strong cider vinegar 1 2 c. dark molasses 1 tsp. cinnamon 1 tsp. cloves 1 tsp. grated nutmeg. Chop tomatoes fine and drain off all juice, cover with cold water and let come to boil and scald for 30 minutes, then drain well, add all the ingredients except the spices. Stir well together and cook until thick, when cool add spices stir thoroughly and place in a stone jar. This quantity will make six large pies. — Myrtle Morris. PIE CRUST 1 2-3 c. flour V2 tsp. salt 1 ■_> tsp. B. P. 6 rounding Tbsp. shortening
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Cook this with the app: pantry check, scaling, and the assistant.