Raisin Pie
From The national course in home economics, 1917
Serves 16
This makes two pies.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 147. The excerpt below is the record exactly as published.
One cup of stoned raisins chopped fine, one lemon, grate rind, take out seeds and chop it fine with raisins; add one cup of sugar and two tablespoonfuls of water. This makes two pies; bake between upper and lower crusts. Mrs. Nancy Miller. 204 PASTRY, PIES AND TARTS. ORANGE PUFF5. Take out the pulp from two oranges; boil the peels until quite tender and then beat to a paste with twice their weight of sugar, then add the pulp and juice with a piece of butter the size of a walnut. Heat thes::^ ingredients well together. Line some pans with rich puff paste, put the mixture in and bake. When done beat the whites of three eggs to a firm froth, slightly sweeten, spread over and set in the oven to brown. Nannie Jones. POTATO PIE. Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one Qg^ well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoon- ful of lemon, all thoroughly beaten. Spread on the top of the pie evenly and return to the oven a few moments; a teaspoonful of jelly on the cen- ter of each piece ornaments it to a fancy degree,, This pie is sometimes called "silver pie," from its color. Jenette Tweed. APPLE AND RAISIN PIE
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Cook this with the app: pantry check, scaling, and the assistant.