Pies
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Ensure crust is slightly larger than the plate.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 191. The excerpt below is the record exactly as published.
pies. They may be cut into larger rounds, the filling placed on one half, and the edges folded together like turnovers. Bake in a hot oven. Plaits, — Roll very cold puff paste thin, and cut into half-inch strips. Braid them together, and bake quickl3\ Cheese Straws. — Roll scraps of puff paste thin, sprinkle with grated cheese, and cayenne pepper if you like, fold, roll out, and sprinkle again, and repeat the four or five inches long and less than a quarter of an inch wide. Bake, and serve piled cob-house fashion. Some- times, when the paste is very hard, they are cut as narrow as possible, laid on the pan in groups of five or six, with one straw laid over the middle to represent a bundle of straws, and baked in that form. For Pies, roll the puff paste out a quarter of an inch thick, the
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.