Raisin Pie

Ingredients

• 1 cup brown sugar
• 2 tablespoons flour
• 1 cup cold water
• 1 cup seeded raisins
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon butter

Method

1. 1

   Mix ingredients, cook until thickens, cool, and bake between crusts.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 44. The excerpt below is the record exactly as published.

14 teaspoon salt, 1 teaspoon sugar, 4% cup milk, 1 egg, 1 tablespoon olive oil or melted butter. Make like Fritter Batter. Put mixture into a cup. Heat the timbale iron in the fat. Take out iron, let drain a moment, dip it three-fourths into the batter, and then into the hot fat. If the batter clings to the iron, it is thick enough. Fry a delicate brown, about 2 minutes. If it slips off the iron into the fat, there is too much fat on the iron. Remove from iron and drain. Fill with creamed oysters, or chicken, or with fresh fruit. These are better eaten hot, as they soften on standing. +o CHARS e+ CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. Pastry Bi To Egg and Crumb—Use fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and \% tea- spoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry - in deep fat. Potato Croquettes — 1 cup cold riced potato, 46cup milk, 1% cup flour, 1 egg, beaten separately, seasonings. Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat. BE S@e PASTRY GENERAL RULES: 1. Use good materials: (a) Flour—Pastry flour should be used; if not, substitute in each cup, 2 table- spoons cornstarch for 2 tablespoons flour. Sift before measuring. (b) Shortening —This must be fresh. All lard or Crisco may be used or part butter. All butter makes a tough crust. (c) Water should be ice cold. Use as little as possible. (d) Baking Powder—Use 1% teaspoon Blue Ribbon baking powder to each cup of flour. 2. Have everything as cold as possible. Ww . Handle quickly and lightly. Roll on only one side, and away from the centre, in plain pastry. In puff pastry keep dough in rectangular shape. aS . Puff pastry is better kept over night — chill well before baking. wn . In baking, have the oven hot with strong underheat first, then brown on top. Pies should bake, as a rule, in 4% to 34 hour. They should slip on the tin when done. Crust alone should brown in about 14 hour. A pastry shell requires a very hot oven, about 500°F. 76 Blue Ribbon Cook Book Chart of Oven Temperature for Pastry Slow Hot Very Hot 300° F. 450° F. 500° F. Meringue. Filled pie, Puff paste, Tarts Pastry shell. Plain Pastry—114 cups pastry flour, 14 cup shortening, 3 teaspoon salt, \4 cup ice water. Enough for two crusts. Cut or rub shortening into flour until it is about the size of peas. Add water slowly; mix lightly. Use a little more than half of dough for under crust. Roll out lightly as directed, until piece is a little larger than the plate, and 1 inch thick. Place on plate and press gently into crevices. If top crust is to be used, moisten edge of lower with cold water after filling it in, and press the edges together. Trim off edge with a sharp knife or pastry jagger, which trims and flutes at the same time. Cut upper crust in centre, or make a pattern. This is to allow the steam to escape. Pastry shells may be baked on inside or outside of pie plate, or layer- cake pan, and should be well perforated with a fork. Puff Pastry—1}4 cups pastry flour, 34 cup washed butter, 4 cup ora little more ice water. Part of the shortening is cut in, and the remainder rolled in. Keep as cold as possible, and chill before putting in oven. Apple Pie—Line pie plate with paste. Fill with thin slices of sour apples. Sprinkle 34 cup of sugar, and 14 teaspoon Blue Ribbon nutmeg over apples. Dot with pieces of butter. Cover with uppercrust, and bake. Deep Dish Apple Pie—Make in a baking pan with no under crust. Apple Custard Pie—Take 2 cups milk, 2 cups apple sauce, 3 eggs: flavor and sweeten, and bake with an undercrust only. This will make 2 pies. Pumpkin Pie, a One Crust Pie—The following recipe is a sufficient quantity for 2 pies. Take 3 cups scalded milk —a little cream is an improvement — 2 cups boiled, and strained pumpkin, 114 cups brown sugar, a little piece butter, 14 teaspoon salt, 3 eggs, the yolks beaten thoroughly and stirred in, and the whites beaten to a froth, and added just before putting the pie in the oven; 1!4 teaspoons of Blue Ribbon ginger, cinnamon, cloves and nutmeg mixed. Should you desire to use squash instead, you can make equally as good a pie as with pumpkin. To avoid soggy undercrust, coat it with white of egg before putting in pumpkin mixture. This is better eaten the same day it is made, but if only one pie can be used, reserve half the filling, make an extra shell, and when pie is required cook mixture on top of stove, cool a little, pour into shell, cover with meringue and brown in oven. Pastry 77 Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, 14 teaspoon salt, 1 teaspoon butter

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