Raisin Pie

Ingredients

• one cup of sugar
• one cup of water
• one piece of lemon
• two biscuits grated
• lump of butter size of hickory nut
• one crap of raisins
• pinch of salt

Method

1. 1

   Put all together in stewpan and let simmer until thick.

2. 2

   When cool, bake between crusts.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 112. The excerpt below is the record exactly as published.

Raisin Pie. — One crap of raisins, chopped, one cnp of sugar, one piece of lemon, two biscuits grated, lump of butter size of Jriekoryiirat, one cup of water, pinch, of salt. Put all together in stewpan and let simmer until thick. Ylien cool bake be- tween crusts. — Mrs. B. L. Hayley. Raisin Pie. — Take one package of raisins, wash well, boil with two cups of water and one one cup of sugar; let boil about fifteen minutes, then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook. Raisin Pie. — Half lemon grated, one and one-half cups of raisins, one cup of water, one cup of bread crumbs, one egg, sugar to taste ; bake with the crust like mince pie. Currant Pie. — Take one package of currants, wash well and boil with two cups of water and one cup of sugar; let boil fifteen minutes; then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook. Chocolate Pie. — Four tablespoonfuls of grated chocolate, one pint of water, yolks of two eggs, two tablespoonfuls of corn starch, six tablespoons of sugar; boil until thick, adding one teaspoonful of extract. Bake the crust ; pour in chocolate ; beat whites of the eggs with one cup of sugar ; spread over top and brown. — Miss Yandenbrook. Chocolate Pie. — Yolks of four eggs, one cup sweet milk, two cups sugar, three tablespoonfuls of chocolate, one tablespoon- ful of flour mixed with the sugar, butter size of a walnut ; stir all together and cook till it thickens, then pour into crusts and bake ; when well done add the, meringue. Makes two pies. — Mrs. G. M. Savage. Chocolate Pies. — Four eggs, two cups sugar, half cup butter, four tablespoonfuls of grated chocolate, one and one-half pints of cream or rich milk, vanilla to taste ; cream butter and sugar, add to it three tablespoonfuls of sifted flour, then add well beaten yolks of eggs, chocolate and cream. Bake in rich puff paste. Beat the whites of eggs to a stiff froth; add three table- HOW WE COOK IN TENNESSEE. 195 spoons sugar and spread on pies. Return to oven and brown. Chocolate Pies. — Four eggs, one cup sugar, three heaping teaspoons flour, one pint milk and nearly two squares of Bak- er's chocolate; melt and stir it in the eggs and sugar; it mixes best this way; flavor with vanilla. Chocolate Pie. — Boil together one cup cream, half cup sugar, a little block of chocolate; pour this over three eggs, one cup sugar, half cup butter, well beaten together. Bake in an under crust only. Strawberry Pie. — Line a pie plate with rich paste and fill with whole strawberries that have been washed and hulled. Sprinkle with sugar and lay narrow strips of the paste across the top in lattice fashion. Bake quickly, cool and serve fresh. Sharkey Pie. — Yolks four eggs, one cup sugar, half cup but- ter, one cup jam or preserves without syrup, one nutmeg and one glass of wine. Bake in nice pastry and use whites of eggs for meringue. Cream Pie. — Two cups milk, two-thirds cup sugar, table- spoon butter, yolks three eggs. When the milk has come to a boil have ready the well beaten yolks, to which have been added two tablespoons flour, mixed to a smooth paste with milk ; add some of the boiling milk to this, then pour all together and let boil until it thickens, stirring briskly; add butter. Bake the crust to the pie first ; then put cream filling in it and have a stiff meringue on top; return to over and let it brown; flavor pies with vanilla, and meringue with lemon. Very fine. — Mrs. Sam Lancaster. Cream Pie. — One cup milk, yolks three eggs, six level table- spoons sugar, pinch of salt

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