Pie-Plant Pie
From The housekeeper's companion, 1883
Presented as published in 1883. 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 housekeeper's companion (1883), page 135. The excerpt below is the record exactly as published.
pie-plant pies, peel the stalks; cut them in little bits, and fill the pie. Bake with an upper crust. Custard Pie. — Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk. Fill the plate up to the pastry rim after it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife blade. CocoANUT Pie. — One teacupful of sugar, one-half cupful of butter, three eggs, one grated cocoanut, one pint of scaldod milk poured on th& cocoanut, underlined with pastry. Orange Pie. — Rub the yellow of t*wo oranges with lumps of sugar, add juice of three, and one cupful of white sugar, one finely rolled cracker, a small piece of butter, four eggs, one cupful of sweet milk. Line pudding dish with paste, and bake until firm; nice either hot or cold. With or without a mer- ingue. Pie-Plant Pie. — Peel a bunch of pie-plant, put it into your chopping-bowl and chop into pieces the size of your little finger nail; grate the rind, and squeeze the juice of a lemon over this; add sugar
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Cook this with the app: pantry check, scaling, and the assistant.