Strawberry Pie a la Hammond

Ingredients

• one quart strawberries
• one cup water
• three-quarters cup sugar
• one tablespoon cornstarch

Method

1. 1

   Cook strawberries with water and sugar for fifteen minutes, thicken with cornstarch dissolved in half cup water, leave until cold, fill the baked pie crust.

2. 2

   Cover with whipped cream sweetened and flavored with brandy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 562. The excerpt below is the record exactly as published.

one cup water, four eggs, half cup sugar, a pinch of salt, two tablespoons cornstarch. How to Make the Filling. Put half cup water with orange juice and part of the rind on the stove. Thicken with the cornstarch dissolved in half cup water, stir the sugar and yolks of eggs to a souffle with a pinch of salt, add carefully. Fill the baked pie crust. Beat the whites of the eggs with two tablespoons sugar to a meringue, cover the pie and brown in oven. Lemon Souffle Pie {Tourte au Citron souffle) Line a pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill. Filling. Three or four eggs, three-quarters cup sugar, juice of one and a half lemons, a little of the rind, a small pinch of salt. How to Make the Filling. Beat yolks and sugar to a souffle, add the lemon juice and rind, and the salt, put in a double boiler, beat very rapidly until it begins to thicken, add the whites of the eggs (beaten to a stiff meringue). Fill the pie crust and serve. Lemon Meringue Pie {Tourte a la Meringue de Citron) Line a pie plate with pie crust [see recipe: Pie Crust], prick with a fork, bake in the oven until golden brown, then fill. 386 THE SWEDISH, FRENCH Filling. Two cups water, juice of two lemons and rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch. How to Make the Filling. Put one and a half cups water on stove with the lemon juice and rind. Thicken with the cornstarch dis¬ solved in the other half cup water. Stir the yolks and sugar to a souffle with a pinch of salt, add carefully, fill the baked pie crust. Beat the whites to a stiff meringue with two tablespoons sugar, cover the pie, brown in the oven. Strawberry Pie ( Tourte aux Fraises ) a la Walde Line a pie plate with puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Pick and wash the strawberries, put in a dish, sprinkle with sugar according to taste — if the strawberries are sour, add more sugar; if sweet, add less — leave until ready to serve. Then put them into the pastry, put whipped cream (sweetened and flavored with brandy) on the top, then put the cover on. Serve as dessert for luncheon or dinner. Strawberry Pie ( Tourte aux Fraises ) a la Hammond Make pie crust from puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Take one quart strawberries, pick and wash well, put on stove with one cup water, three-quarters cup sugar — if the berries are sweet, add less sugar; if sour, add more. Cook for fifteen minutes, thicken with one tablespoon cornstarch

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