Whipped Cream Pie

Ingredients

• Line a pie plate with pastry
• 1 pint cream

Method

1. 1

   Bake quickly in hot oven.

2. 2

   Spread with marmalade, jelly or jam.

3. 3

   Sweeten cream with powdered sugar and flavor with vanilla; beat very stiff and cover pie.

4. 4

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 123. The excerpt below is the record exactly as published.

Whipped Cream Pie. Make a rich pastry and line pie pan; set in oven and bake. While warm cover with jelly about % of an inch thick. Have 1 large coffee cup of cream, sweeten and flavor to taste, whip very stiff and spread on jelly. Serve immediately. Chocolate Pie. Yolks of 4 eggs and white of 1 egg, % cup of butter, 2 teacups of granulated sugar, 4 large spoons of cream or milk, enough choco- late to color it dark, a dash of nutmeg. Have a rich pastry, fill with this mixture; cook till done. Meringue — Three whites well beaten with enough granulated sugar to make a stiff icing. Put on pies and set in oven to brown. Pumpkin Pie. Have 1 pint of pumpkin (after it has been cooked and strained), % pint granulated sugar, % piiit of cream, y^ pound butter, 4 eggs beaten separately, 1 heaping teaspoon of ginger; can use 1 tea- spoon of allspice if preferred to ginger. Before cooking the pies sift 1 tablespoon of granulated sugar over the top ; this makes a thin crust. Bake in moderate oven. Pumpkin Sweetmeat. Peel the pumpkin and cut in narrow strips or blocks ; then put with water to boil (can add a very small piece of alum). When nearly done cover with molasses and cook till clear. Serve as a vegetable. Jam Pie. Take 1 pint of jam, 2 eggs, 1 teacup of cream, lump of butter size of an egg, beat eggs separately. After yolks are light add the jam and cream ; stir well, then add whites. Fill 2 crusts and set in moderate oven to bake. Pastry. Take 1 pint of flour, 1 kitchen spoon of lard. Sift flour and mix KENTUCKY RECEIPT BOOK. 207 in the lard with a knife and fork ; add ice water to moisten it. Work only enough to get in the lard; roll in a sheet and put on a plate. Set in refrigerator till ready to bake. Cranberry Pie. One cup of cranberries, % cup of raisins chopped together ; add 1 cup granulated sugar, 1 teaspoon vanilla, 1 tablespoon of cold water ; mix well and put in pastry ; also have top crust. Set in oven to bake. Buttermilk Pie. One pint of granulated sugar, 1 pint of buttermilk, ^ teacup of butter, 3 eggs, 1 heaping teaspoon of soda, 2 tablespoons flour made into a paste with some of the milk. Use the whites with 4 tablespoons of granulated sugar and meringue the pies. Set in oven to brown. Pastry. Three coffee cups of flour, % cups of lard, 1 teaspoon of salt, % cup of ice water. Work as little as possible. This quantity makes crust for 2 pies. Tartlets. Have paste a little thicker than for ordinary pies. Dip a round cutter in hot water and cut the paste, stick a few holes at the bot- tom with fork, bake in oven 15 minutes. Let cool, fill with preserves or jam. To glaze the tartlets brush over with beaten white of egg, sprinkle thickly with powdered sugar and set in oven. Dried fruit or cranberries, stewed and sweetened, are excellent for making tart pies. Whipped Cream Pie. Line a pie plate with pastry and bake quickly in hot oven. Spread with marmalade, jelly or jam. Have 1 pint cream

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