Prune Pie
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 117. The excerpt below is the record exactly as published.
PRUNE PIE Remove the stones from cooked prunes slightly sweetened. Roll out bottom crust as for apple pie. Add the stoned prunes, i tablespoon lemon juice, I teaspoon vegetable butter, and J4 cup sugar or more. Cover with top crust, and bake the same as apple pie. STRAWBERRY PIE No. 1 Wash and' stem ripe strawberries. Roll them in powdered sugar, and fill a crust shell. Cover with whipped cream, cut, and serve. STRAWBERRY PIE No. 2 Fill a crust shell with strawberry whip, as given in recipe on page 194. Cut and serve. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 203 SCIENCE of FOOD ancC COOKERY RAISIN PIE il/t cups seedless sultana raisins y$ cup sugar 2 cups water i tablespoon lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.