Raisin Lemon Pie

Ingredients

• One cup seeded raisins
• 1 cup cold water
• grated rind and juice of 1 lemon
• 1/2 cup sugar
• 2 tablespoons melted butter
• 2 tablespoons Dousman's Best Patent flour

Method

1. 1

   Boil water and thicken with flour, then add other ingredients.

2. 2

   Bake in a Jewel Range with two crusts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 60. The excerpt below is the record exactly as published.

tablespoon of Dousman's Best Patent flour. I'eat togetlier and let stand an hour. Bake with one crust ami when baked spread the siiffly l)eaten whites of two eggs lightly Mvei- the top of a mei-ingiie. Miis. Sey.alouu Holly. Pie Plant Pie. Line a tin with ]>aste and bake. Stew pie-plant with sugar, small piece of but- ter, until it almost jells. When cold and just before serving pour into crust and cover with whipped cream. Mi;s. .\. IT. BAumoi^ Green Tomato Pie Peel and slice green tomatoes, allowing for 1 pie 4 tablesjioonfuls of vinegar, 1 of butter, 3 of sugar, and ilavor with nutmeg oi' cinnamon. Bake slowly with 2 ci'usts in a Jewel Kange. Cranberry Pie. Chop finely together 2 cupfuls cranberries and 1 cupful seeded raisins; add 2 cupfuls sugar, and cupful water, and sprinkle a little Dousman's Best Patent flour over the berries. Bake in 2 crusts in a deep ])ie tin in a dewel Bange. Chocolate Pie. One coffee cuj) uulk, % cofll'ee cup sugar, 2 tables]»oons grated chocolate, yolk^ of 3 eggs. Heat chocolate and uulk together in double boiler; add sugar and yolks beaten together to a cream, cook uidil thick stii'ring constantly; add vanilla, pour llie nnxture in a baked crust and ]»ut on nn'i'lngue, nuide of the whites of the eggs. iM ISS BUKOKSS. Chocolate Pie. b\)Ui- taliles])oons gi'ated cliocolate, (I iabl(\'^poons sugar, 2 tablespoons corn stai'ch, yolks of two eggs. 1 pint water. Whij) whites of two eggs for the top. Mrs. James Tucker. Strawberry Pie. Line pie tin with good pastry, ])rick with a fork and bake in Jewel Bange. Fill with strawberries, shake plenty of ]iowdered sugar over l)erries. ('over pie with whii)ped cream, sweetened; use plenty of (-ream and serve cut like pie. Mrs. G. G. Johnston. Sn/ICKIOR COOK BOOK 87 Miss Sweet's Lemon Pie. One and onc-lialf Icinons. I ciiii >ii,L;ar. J cuii lioiliiiii water, 2 eggs, butter size of an egg. Two licai'iiig lahlespodiis ol' cornstarcli. i'oil lemon, sugar, water and butter together and add nioistent-d coi-nstiircb : set it oil' tlic stove 1 niinntc and stir jn beaten yolks — use wliites for meringue. Lemon Pie with Tnvo Crusts. For small ])ie: 'Vi\\<v I ciii) df sugar. 1 tabl('s])0()n of Dousnum's Rest Patent ilour ; mix together and add I well-beaten i"f>;<i:, (i tablespoons water and 1 lemon slieed in thill small pieees. .Mi;s. W. II. .Ion xs ton. Lemon Pie. One and mie-liair cuiis sugar. 1 lahlcspnoii of cornstarch, 2 small cups of boil- ing water, butter size of. a walnut and a pinch of salt. Boil until elcar, set to cool, 'idien add 1 largi' lemon, a little of the rind grated, .■> eggs. Sei)arate two Avbites for frosting. liake in a ([uiek oven in a Jewel IJange. Mi;s. .7. A. HttYDEX. Lennon Pie. One eu]) sugar, jiiite of 1 large lemon, yolks of :> eggs, i/j cup water, 1 large grated. raw ])otatn: mix. Pour into pan lined with crust and bake in a Jewel range ;5() minutes, ^^'llip the whites of ;! eggs with 1 lal)les|)oonful of jnilverized sugar. Spread on top and bi'owii. ^lUs. CtI-:o. B.vMFOijn. Lemon Pie Filling. The juice of 2 lemons and a little grated rind. :! cups sugar. 2 cups water, i^ cup Dousnian's Best Patent Hour, genei'ous measure; yolks of (i eggs, a ])iece of but- ter the sizie of a large liickory nut. Stir the butter, sugar, flour and rind together. Add tlie juice, the well-beaten yolks of tlie eggs and water. Cover with the wliites of the eggs well beaten and a little powdered sugar added. This will make two ])ies. ]\riss U. Eoi'ES. Lemon Apple Pie. One lemon. 1 cu]i sugar. I cup cold water, small round crackers: peel lemon, removing all the white inner skin, slice very thin. Cover the bottom crust with split crackers, one layer laid closely. Add the sliced lemon, laid over the crackers; add tlie cu]i of sugar spriid<le<l eveidy over the lemon; add one cup of cold water carefully over all. Cover with top t-riist and l)ake in a Jewel range like apide ])ie. To be (>aten fresh. Mits. M. M. P.v:\r.si)i;Li.. Apple Lemon Pie. One ])t. l;ot water. •' ^ cup sugar. 1 teaspoon butter. 2 eggs, 2 tablespoons corn- starch. ]>inch (d' salt. 1 gi'aled rind and juice of oiU' lemon, 1 grated apple. Tane the pie tin with g()(i(| rich crust and put in Jewel range and bake, then make the lilling jiiid let it cool, ("se the yolks for lilling and the whites for top. M.\i;v 15()i"i;cii:i;. Raisin Lemon Pie. One cup seeded raisins. 1 cup cold wati-r. grated rind and juic<' of 1 lemon, V, cup sugar. 2 1ables])oons melted butter

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