Rhubarb Pie

Ingredients

• say six ripe peaches
• sufficient sugar
• two ounces (three good tablespoonfuls) of corn starch

Method

1. 1

   Prepare rhubarb the night before with sugar.

2. 2

   Strain juice, boil, add rhubarb, and corn starch.

3. 3

   Cool before using.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 6. The excerpt below is the record exactly as published.

say six ripe peaches, cut them up into thin slices, mix with one cup of powdered sugar and divide on twelve deep saucers ; then cover over with meringue, same as for cream meringue pie. If you have a canvas bag and tube you can ornament a little on top. Any other fresh fruit except berries can be used the same way. Russian Spioe Pie. Line flat pie dish with common pie crust, and spread thin with any kind of jelly or jam. Mix together three-quarters of a pound of sifted bread or cake crumbs, three-quarters of a pound of lard, one quart molasses, one pint of sour cream or water, one ounce of saleratus, one egg, one pint of washed currants, a little chopped citron, a little lemon and vanilla extract, and one tablespoonful of cinnamon or pie seasoning; mix all together and thicken with enough pastry flour to have a soft paste. Fill this on top of the jelly and bake slow; when baked, dust with powdered sugar. This pie is very tine when a few days old. — 10 — Minee Meat for Pies. ^ Two pounds of apples, chopped fine; one-half pound of washed currants; one pound of lean boiled beef, chopped fine; half-pound citron and orange peel; two lemons, grated and the juice; one pound raisins, stoning them if time allows; one pound of brown sugar; one- half nutmeg; two ounces of mixed ground spices; add either brandy, wine or cider to taste, and enough of the beef broth to moisten well. Freneli JKIadclaine Pie or Tarts. Line pie dish or tart mould with American puff paste and spread with jelly. Stir together lightly one cup of sugar, one cup of sweet almonds pounded very fine, and six yolks or three whole eggs; then add two tablespoonfuls of melted butter, three-quarters of a cup of pastry flour and one-half teaspoonful of baking powder. If too stiff, add a little milk or cream. Fill in the dish, roll out a piece of the paste, cut in narrow strips one-quarter of an inch thick, and lay close together across the top of pie. Bake by moderate heat for half an hour; if it colors too soon on top, cover with a strong, greased paper. Rice Pie. Line plate same as for custard pie. One cup of rice, boiled very soft with one-half teaspoonful of salt; beat lightly four eggs with one- half cup of sugar; add the rice, one-half nutmeg, a little lemon or cinnamon, one quart of milk or cream, and two tablespoonfuls of butter. Press all through a fine colander twice and bake same as custard pie. Southern Custard or Potato Pie. Boil or bake four good potatoes and take the skins off ; beat up with five ounces of powdered sugar and five eggs, then add one ounce of flour, one and one-half quarts of milk, one-half grated nutmeg, one-half teaspoonful salt and one tablespoonful melted butter. Strain all through colander, fill in lined pie plates and bake like custard. Sweet potatoes or carrots can be used the same way. You may also steam the potatoes until mealy but not watery. — 11 — Rhuhaih Pie. Get your rhubarb cleaned and cut in strips one inch long the night before and mix well with sufficient sugar. Next morning strain off the juice and set on the fire ; when boiling add the rhubarb, boil about two minutes, stir two ounces (three good tablespoonfuls) of corn starch

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