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Julie M. Clagett cookbook, June 1, 1886
Page 55
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Chocolate Pie For each pie 1 cup milk, 1 cup sugar, 2 tablespoons grated chocolate, 1 table spoon butter well beaten, yolks 2 eggs, 1 tablespoon corn starch, cook until thick. Beat 2 whites stiff, add 2 table spoons of sugar. Put on pie & brown in oven. Lemon Pie. E. M. Sarvtor Grated rind & juice of 2 lemons, cup of sugar, yolks of 2 eggs, beaten; 1 1/2 cup of water, butter size small egg, 2 tablespoons flour, same of cornstarch mixed in 1/2 cup of water, add corn starch & flour when mixture is hot, all lemon juice & rind when almost done, stir well, cool a little bit, pour in baked shell, spread with meringue & bake in warm oven until browned a little. It may take 1/2 cup more water for big pies.
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Chocolate Pie For each pie 1 cup milk, 1 cup sugar, 2 tablespoons grated chocolate, 1 table spoon butter well beaten, yolks 2 eggs, 1 tablespoon corn starch, cook until thick. Beat 2 whites stiff, add 2 table spoons of sugar. Put on pie & brown in oven. Lemon Pie. E. M. Sarvtor Grated rind & juice of 2 lemons, cup of sugar, yolks of 2 eggs, beaten; 1 1/2 cup of water, butter size small egg, 2 tablespoons flour, same of cornstarch mixed in 1/2 cup of water, add corn starch & flour when mixture is hot, all lemon juice & rind when almost done, stir well, cool a little bit, pour in baked shell, spread with meringue & bake in warm oven until browned a little. It may take 1/2 cup more water for big pies.
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