Prune Pie

Ingredients

• 1/2 pound of prunes
• 1/2 cup of sugar
• 1 teaspoonful of butter
• grated rind and juice of 1/2 a lemon
• a little salt
• a sprinkling of flour

Method

1. 1

   Soak prunes overnight in water.

2. 2

   Cook until tender with little juice, pit them.

3. 3

   Line pie plate with crust, fill with prunes, add sugar, butter, lemon juice, salt, and flour.

4. 4

   Cover and bake for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.

PRUNE PIE. Soak ^ of a pound of prunes all night in water enough to cover, cook until tender and but little juice; pit them. Line the pie plate with crust, put in prunes, ^ of a cup of sugar, i teaspoonful of butter in bits, grated rind and juice of ^ a lemon, a little salt and a sprinkling of flour. Cover and bake i^ hour. A. N.Warner& Go.) Perfumery. DESSERTS. 85 APPLE COBBLER. Slice juicy cooking apples and fill a small biscuit pan. Strew over bits of butter, 3 large spoonfuls of sugar, nutmeg, cinnamon to taste, and add y^ cup of water. Make a crust of J^ pint of flour, ^ tablespoon- ful of butter and lard mixed, a little salt and i teaspoon- ful of Cameo baking powder mixed with ice water to a soft dough, spread the crust over the apples and bake in moderate oven. Invert upon a platter and serve with the following sauce: SAUCE. One dessertspoonful of butter, 3 tablespoonfuls of brown sugar, i cup of boiling water, i heaping tea- spoonful of corn starch, flavor with vanilla or wine. Mrs. John Underwood. COCOANUT PIE. Cream ^ cup of butter with 2 of sugar, add 2 cups of milk and 2 grated cocoanuts; 4 eggs. Flavor with lemon extract. Bake in open shells of paste. Mrs. J. S. Sargent. LEMON PIE. Beat the yolks of 3 eggs with the juice and grated rind of a large lemon, add i^ cup of sugar, i cup of milk, I teaspoonful of corn starch dissolved in milk. yALEklTINrO VALENTINE & GOMPflNY, VMr R ISHLO Coacb and Car famishes and Colors. 86 DESSERTS. Beat the whites of the eggs with 4 teaspoonfuls of pow- dered sugar for the meringue and spread over and brown when the pie is baked. Mrs. J. B. Daniels. MILK SHERBET. One quart of milk, i pint of sugar, juice of 4 lem- ons, or a pint of mashed strawberries. Put milk in freezer, freeze 20 minutes, stir in sugar and fruit juice; freeze. Mrs. W. H. French. ICE CREAM. Heat I quart of milk to boiling, add 2 heaping tablespoonfuls of corn starch, wet with cold milk and cook until thick. When cool add i quart of cream, 2 cups of sugar and flavoring. Mrs. W. E. Ritchie. EMMA HARDY'S RECIPE FOR ICE CREAM. Two quarts of cream, 2 cups of sugar

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