Victoria Pie

Ingredients

• tart, juicy apples
• 1 tablespoon of butter
• 1 coffee cup of sugar
• the yolks of 2 well-beaten eggs
• the grated rind and juice of 1 lemon
• 1/2 coffee cup of wine
• 1/2 cup of cream
• Prepare a nice puff paste

Method

1. 1

   Stew apples, rub through a sieve, mix with other ingredients, pour into pastry-lined pie pan, and bake in moderate oven.

2. 2

   Use beaten whites for meringue.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 124. The excerpt below is the record exactly as published.

, 1 cup of cream, 2 tablespoons of flour. When pies are done meringue with the whites of 6 eggs beaten stiff and 1% cups of sugar; cook a light brown. Lemon Pie. Take 4 eggs beaten light, juice of 2 lemons, 2 teacups of granu- lated sugar, lump of butter size of an egg, 6 grated crackers, 1 cup of cold water. Beat all very light and fill 2 crusts. Set in hot oven to bake. Lemon Pie. Three-foiirths cup granulated sugar, 1 teaspoon flour, yolks of 3 eggs and white of 1 egg well beaten, the juice and grated rind of two lemons, % cup ice water. Bnke in a moderate over, meringue with 2 beaten whites and V2 cup powdered sugar. Set in oven to brown. Molasses Pie. Take 1 pint of New Orleans molasses, 1 teacup of cream, lump of butter size of an egg, 1 teaspoon of flour beaten with 2 eggs (not separately). Put mixture in 2 crusts, set in oven to bake. About five minutes before it is done peel outside of lemon; slice thin and lay slices on each pie ; let stay about 5 or 8 minutes. (Genoese Pastry. Four ounces of flour, 8 ounces butter, 4 ounces almond paste, 5 eggs. Melt butter, but do not allow it to get hot. Break eggs in a bowl and add sugar. Place the bowl in saucepan of hot water and whip eggs and sugar 20 minutes, but it must not get hot. Remove from hot water, add almond paste crumbled fine. Beat until smooth, then add butter and stir in flour lightly. Line a round jelly cake pan with buttered paper, standing 1 inch above edge of pan. Bake in a rather quick oven 30 minutes (until it will not dent when tested with the finger.) Pineapple Pie. One pineapple, 1 cup powdered sugar, % cup butter, 3 eggs. Beat eggs separately; have sugar and butter creamed, add the yolks, then the pineapple grated, lastly the whites. Bake pie and meringue. Set in oven until a chestnut brown. Molasses Pie. One coffee cup granulated sugar, 1 cup syrup, 2 tablespoons butter, 2 eggs, % teaspoon soda. Have a rich pastry and fill with the mixture. Set in oven to bake. Sweet Potato Pie. Three teacups mashed potatoes, 1 teacup granulated sugar, 2 KENTUCKY RECEIPT BOOK. 209 tablespoons butter, 1 teacup cold water, flavor with nutmeg. Bake in a crust and serve with quince preserves. Lemon Pie. Two lemons, 1% coffee cups granulated sugar, i^ cup sweet milk, 1 tablespoon corn starch, % pint water, 6 eggs, 1 tablespoon butter. Bake lemons a short while, then squeeze and strain the juice. Boil rind in the water and stir into the mixture, using yolks and rest of ingredients. Bake in rich pastry. Meringue with the beaten whites and 6 tablespoons sugar. Set in oven to brown. Lemon Pie. One cup of sugar, 4 eggs beaten separately, 2 tablespoons of cornstarch, 2 lemons, juice of both and rind of 1, 1 pint of milk, 1 tablespoon of butter. Heat milk to boiling, stir in the cornstarch, that must be moistened with a few spoons of cold water. Boil a few minutes, stirring constantly ; while hot add the butter and set away to cool. Beat yolks light and add sugar ; mix thoroughly before put- ting in lemon juice and grated rind. Beat this to a stiff cream and add gradually to the cornstarch. After pies are done beat white of eggs to a stiff froth; add sugftr, then meringue and place pies in the oven to brown. Oream Pie. One cup of rich milk, 1^ cups of sugar, 4 eggs, % cup of but- ter, cream, sugar and butter; beat eggs, add 1 tablespoon of flour, then milk. Meringue with the well-beaten whites and 5 tablespoons of granulated sugar. Have 2 crusts ready and fill with the mixture ; set in oven to bake; meringue and cook a few minutes. Raisin Pie. One pound of raisins, % cup of butter, 1 cup sugar, % cup water, 3 eggs beaten separately, 1 tablespoon of flour or com starch. Cream, butter, add sugar, then eggs beaten light and water. Sim* mer the raisins for a few minutes, then add to the mixture. Have 2 pie crusts ready and fill ; put crust on top ; set in oven to brown. Mince Meat. Three pounds of lean beef or a large beef tongue boiled until tender. If you use a tongue take one that has been in salt four or five days not smoked. When cold chop fine and add 2 pounds of suet, 3 pounds of seeded raisins, 2 pounds of currants well washed and drained, % of a pound of citron, 12 large apples chopped, 4 oranges, 3 lemons, 1 teacup of strawberry or raspberry jam, 1 cup of quince preserves, 4 pounds of sugar, 2 tablespoons of ground cin- namon, 1 tablespoon of nutmeg. Moisten with vinegar from sweet pickle if possible or a pint and a half of cooking sherry. Work in well and tie up tightly in a stone jar. 14 210 KENTUCKY RECEIPT BOOK. Lemon Pie Without Butter. Yolks of 3 eggs, 1 coffee cup of sugar and 3 tablespoons of flour mixed with the sugar. Beat the eggs light. Add the sugar and flour a little at a time, then the strained juice of 1 lemon and lastly a coffee cup of boiling water. Set in hot water and cook until it thickens. Line a pie plate with nice pastry; prick well with a fork and bake done. When cool put in the mixture, which has also cooled. Make a meringue of the whites by beating them stiff and adding 3 tablespoonfuls of sugar. Cover pie with the meringue and let brown in the oven. This will make one pie. Mince Pie. Use recipe for pastry and make 2 pie crusts. Fill tolerably full with the mince meat and pour over 1 tablespoon of brandy or whisky. Cover with top of pastry and stick several times with silver fork. Bake in moderate oven until a chestnut brown. Sprinkle lib- erally with powdered sugar. Serve warm. Pumpkin Pie. Peel and remove the soft part and seed from a pumpkin; cut into pieces and put in a saucepan with cold water ; stew until tender. Drain well and strain through a colander. To 1 quart of strained pulp add 1 kitchen spoon of butter, 1 quart of rich milk, 6 beaten eggs, 12 tablespoons of powdered sugar, 1-3 cup of molasses, 1 heapiig tablespoon of ginger, a pinch of salt, cinnamon and nut- meg to taste. If not sweet enough add more sugar. A wine glass of brandy improves it. Fill a deep pie plate with this mixture and bake in a moderate oven 30 minutes. Victoria Pie. Pare and stew some tart, juicy apples until tender^ then rub through a sieve. To each cup of apples add 1 tablespoon of butter, stirring until it is melted; then add 1 coffee cup of sugar, the yolks of 2 well-beaten eggs, the grated rind and juice of ^ lemon, i^ cof- fee cup of wine and % cup of cream. Prepare a nice puff paste

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