Whipped Cream Pie

Ingredients

• Cover a buttered pie-plate with Puff or Short Paste
• half cup sugar
• half teaspoon vanilla
• half ounce gelatin
• scant third cup milk
• half pint cream

Method

1. 1

   Prepare the crust and bake.

2. 2

   Whip cream, soak gelatin in milk, combine, and pour into crust.

3. 3

   Garnish with cherries.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 416. The excerpt below is the record exactly as published.

over a buttered "pie-plate with Puff or Short Paste rolled very thin, and cut off about an inch from tb6 edge all around the plate. Spread over very evenly a thin layer of cooked paste made as for Boston Cream Puffs, page SO. Put a tube, measuring about half an inch in diameter, in meringue bag, turn remainder of cooked paste into the bug and press it through the tube on to edge of plate, where the puff paste has been cut ofT, making the border of equal thickness all round. ■ Prick holes in the paste in center of plate, and Wbake.halfanhour in moderate oven. Makethe paste left in bag into balls about half the size of walnuts. Drop them in lightly buttered pan and bake flfteen or twenty minutes, while baking, put half cup each water and sugar in small saucepan, and boil twenty-five min- oteB. When the balls and plate of paste are done, take tne balls on point of skewer or large needle, dip each in the eyrup and place them on border of paste about two inches apart. Do not stir syrup or it will grain, A part of the syrup may be poured into a small cup, which place in not water and use,while that remaining in sauce- pan is kept hot until needed, but it must not boil. When all the balls have been used, dip a dozen and a half French candied cher- ries in the yrup and stick them between the balls, reserving about half a dozen cherries with which to garnish center of cake. For the filling, whip half pint cream to a froth ; soak half ounce gela- tine two hours in scant third cup milk, then pour on this, third cup boiling milk. Place pan of whipped cream in another of ice water, and sprinkle over it quarter cup sugar and half teaspoon vanilla

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