vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Cream Pie
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 358. The excerpt below is the record exactly as published.
RASPBERRY CREAM PIE.— Rub Yz cup each of butter and sugar to a smooth cream; add the beaten yolks of 4 eggs, a large tablespoon of raspberry jam and J^ cup of thick, .-.weet cream. Line a small pie-plate with puflf paste, bake the paste and cook the mixture in a double boiler; put it in the paste, when done, and make a meringue of the whites of the eggs, beaten stifT with a little fine sugar; spread on the top, and brown, — Eloise Jennings, Winnetka, 111. RHUBARB OR PIE-PLANT PIE.— Pour boiling water over 2 cups of chopped pie-plant, and let stand a few minutes, drain off the water, and add 1 cup of sugar,
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