Washington Pie

Ingredients

• 1/2 pound butter
• 1 glass sweet cider
• 1/2 pound sugar
• Grated rind of 1/2 lemon
• 5 eggs
• Little grated nutmeg
• 1/2 pound flour
• Raspberry jam

Method

1. 1

   Beat the butter and sugar to a cream; add the yolks of the eggs, then the flour alternately with the beaten whites; last add the cider, nutmeg and lemon.

2. 2

   Bake in two layers; fill with raspberry jam half an inch thick and sift sugar over the top.

3. 3

   Serve for dessert, cut like pie.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 126. The excerpt below is the record exactly as published.

grated rind of 1 lemon Vz teaspoon cloves Juice and grated rind of 1 orange 1 nutmeg, grated 21/2 cups sweet cider Let the meat simmer slowly in a covered kettle until tender; run through a meat chopper and mix with the suet, which has likewise been put through the chopper. Add the other ingredients in the order named, chopping the citron and orange and lemon peel before mixing. Put in a stone crock; cover and let stand several days to ripen. Bake in plain or half pui5-paste and use pufl-paste for the top crust. WASHINGTON PIE Vi pound butter 1 glass sweet cider Yi pound sugar Grated rind of y2 lemon 5 eggs Little grated nutmeg V2 pound flour Raspberry jam

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