Plum Pie

Ingredients

• 3 cups plums
• 5 cups sugar

Method

1. 1

   Simmer plums in water, cover with sugar, until tender.

2. 2

   Line pie-plate with the paste; wet edges; cover; wash with egg; bake in quick oven 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 53. The excerpt below is the record exactly as published.

cups sugar, and strained. Line pie-plate with paste ; put in cranberry jam ; wash the edges, lay 3 narrow bars across ; fasten at edge, then 3 more across, forming diamond-shaped spaces. Lay rim of paste, 5, or of same; wash with egg wash : bake in quick oven until paste is cooked. Custard Pie (Plain). — Paste, 6, 1% pints milk, 4 eggs, 1 cup sugar, 1 teaspoon extract lemon, add pinch salt. Line well-greased pie- plate V4 inch thick, take ball of paste, flour it well, and proceed, with palm of left hand pressed against edge, to push the paste from center into a thick, high rim on edge of plate. Pill while in oven with sugar, eggs, and milk, beaten with extract and strained; bake in moderate oven 20 minutes. Custard Pie (Apple). — Proceed as for cus- tard pie (peach), substituting thick, stewed apples. Custard Pie (Peach). — Proceed as for cus- tard pie (plain), laying in bottom of pie some cooked, fresh, or canned peaches, then adding the custard. Fruit Pies of all Kinds. — Use about 3 cups prepared fruit for each pie. Heap fimit in center. Sprinkle with sugar to sweeten ; _ if juicy, add 1 teaspoon or more of flour with sugar. Use pie crust, 4 or 6. Gooseberry Pie. — Paste, 5, 3 cups goose- berries, stewed with IVii cups sugar lo minutes, and strained. Proceed as directed for cran- berry pie. Lemon Cream Pie. — Paste, 5,H<2 pints milk, 3 tablespoons com-starch, 1 cup sugar, 2 table- spoons butter, grated rind and juice of 2 lem- ons, yolks 4 eggs. Boil milk, add corn-starch dissolved in a little cold milk; when it re- boils, take off, beat in yolks, butter, lemon juice, and rind; pour at once into pie-plates lined with paste, having high rim — as described in custard pie; bake in hot oven until paste is cooked — about 20 minutes. Lemon Cream Meringue Pie. — Having made the lemon cream pie, whip whites of 4 eggs to dry froth ; gently incorporate 1 cup sugar; spread over top of pie; dust with powdered sugar; return to oven to set fawn color. Lovers of Chocolate, in any and every form, can make this addition to a common custard pie. Beat 1 egg to a stiff froth, then add pulverized sugar and grated chocolate with Ml teaspoon extract vanilla ; spread this on the top of the pie and let it harden for a moment in the oven. Or you may prepare it in still another way. Put the chocolate in a basin on the back of the stove, and let it melt (do not put a drop of water with it) ; when melted beat 1 egg and some sugar in with it. In the latter case it will be a regular chocolate brown in color, and in the other a sort of gray. Mince Pie. — Paste, 3, 2 cups mince-meat. Mince-meat. — 7 pounds currants,3V^ pounds peeled and cored apples, 5Mi pounds beef, 3Mj pounds suet, ^ pound each citron, lemon, and orange peel, pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon. Mi ounce each cloves and mace, 1 pint brandy, and 1 pint white wine. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingre- dient, separately, very fine ; put into large pan as they are finished, finally adding spices, brandy, and wine; thoroughly mix together; pack in jars; store in cold, dry plaoe. This THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 29 mince-meat will keep from 12 to 18 mouths. The fruit should never be floured iu making mince pie. Mince-meat, 2. — 2 pounds currants, 5 pounds peeled and cored apples, 2 pounds lean boiled beef, 1 pound beef suet, \ pound citron, 2^ pounds coffee sugar, 2 pounds raisins, 1 pound seedless raisins, 2 tablespoons cinna- mon. 1 nutmeg, 1 tablespoon each mace, cloves, and allspice, 1 pint each Madeira wine and brandy. Wash currants, dry, pick them; stone the raisins ; remove skin and sinews from the beef. Chop each ingredient up, separately, very flne; place as soon as done in large pan, finally adding spices, Madeira, and brandy ; mix thoroughly ; pack in jars ; keep in cold place. Peach Tart. — For each large peach allow 1 tablespoon sugar and 1 tablespoon water. Fill baking-dish with sliced peaches, add sugar and water. Cover with pie crust, 6, bake in moderate oven about 30 minutes. Serve hot with cream. Plum Pie. — Paste, 5, 3 cups plums

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