Raisin Pie
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 261. The excerpt below is the record exactly as published.
3 tablespoons flour Beat yolks, add sugar and flour. Add juice, stir, and cook over hot water until thick. Fill baked pie shell,* cover with Meringue II * and bake. PECAN PIE Y% cup butter 1 cup light corn sirup Y% cup brown sugar Y¥ cup milk 3 eggs 1% teaspoon vanilla V4 teaspoon salt *. 1 cup finely chopped pecans Cream butter and sugar. Add other ingredients. Mix well. Line pie plate with plain pastry,* pour in filling, and bake 40 minutes -in moderave oven (350° F.). Chill. Cover with thin layer of whipped cream and garnish with pecan halves. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. 634. FHE BOSTON COOKING-SCHOOL COOK BOOK PEACH PIE I Cover peaches with boiling water, let stand 1 minute and remove skins. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste and cool, or use canned peaches. Fill baked pie shell.* Cover with whipped cream. DEEP DISH PEACH PIE Arrange whole peaches (peeled) in deep baking dish. Sprinkle. with sugar. Cover with Plain Pastry ,* prick with fork and bake.* PEACH CRUMBLE PIE Peaches 1 cup flour 1 cup brown sugar 3 tablespoons butter Cut peaches, fill glass pie plate. Cream butter, add flour and sugar, and spread over peaches. Bake in moderate oven (350° F.) 45 minutes. Serve in baking dish. PINEAPPLE PIE 2 cups hot, crushed ¥% cup sugar (2 tablespoons with pineapple canned pineapple) 4% cup cornstarch 1 tablespoon butter V4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon grated lemon rind Mix cornstarch, salt, and sugar. Add to pineapple. Cook in double boiler 20 minutes, stirring constantly until thickened. Cool, fill baked pie shell,* cover with Meringue II* and bake until deli- cately brown. PRUNE PIE 1% pound prunes 1 tablespoon lemon juice V4 cup sugar (scant) 1% teaspoons butter 1 tablespoon flour Wash prunes and soak in enough hot water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce juice to 144 tablespoons. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. PIES 635 Line plate with pastry, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Put on an upper crust and bake.* PUMPKIN PIE 114 cups cooked and strained pumpkin 1 teaspoon ginger lg cup sugar 1 teaspoon cinnamon 2 tablespoons butter Vs teaspoon salt 2 tablespoons molasses 2 eggs 114 cups scalded milk 3 Add sugar, butter, molasses, ginger, cinnamon, and salt to pump- kin. Add egg yolks slightly beaten. Add milk and mix thoroughly. Fold in egg whites beaten until stiff. Bake * in one crust. RICH PUMPKIN PIE 11% cups steamed and strained Y teaspoon ginger - pumpkin Y teaspoon salt 2% cup brown sugar 2 eggs 1 teaspoon cinnamon 1% cups milk Y% cup cream Mix ingredients in order given and bake* in one crust. RAISIN PIE 34 cup seeded raisins, washed 1 egg, well beaten 214 cups water 3 tablespoons lemon juice 1% cups sugar 3 teaspoons grated lemon rind 41% tablespoons flour Y teaspoon salt Soak raisins in water 2 hours. Mix sugar and flour, add to egg. Add seasonings, raisins, and liquid. Cook over hot water 15 min- -utes or until thickened, stirring occasionally. Cool. Line pie plate with Plain Pastry, fill with mixture, and arrange strips across top, lattice fashion. Bake.* RHUBARB PIE 1% cups rhubarb 1 egg 1% cup sugar 2 tablespoons flour Cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake* between crusts. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. 636 THE BOSTON COOKING-SCHOOL COOK BOOK Many prefer to scald rhubarb before using; if so prepared, it loses some of its acidity and less sugar is required. Rhubarb and Raisin Pie. Before putting on top crust, sprinkle with 14 cup seeded raisins, cut in halves. SQUASH PIE 24% cups steamed and strained 1% teaspoon cinnamon, ginger, squash nutmeg, or V4 cup sugar Y% teaspoon lemon extract 1 teaspoon salt
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