Transcribe
Translate
New England cookbook, 1880s
Page 43
More information
digital collection
archival collection guide
transcription tips
Peach Pie. Pare and slice ripe peaches, fill your crust and bake until just done. Spread over the peach a thick frosting made by whipping to a stiff froth the whites of 3 eggs and 2 tablespoonsful of powdered sugar. Cover the pie with this, three quarters of an inch thick and bake a light brown. Eat when cold. Lemon Pie. 1 lemon grated 1 cup of sugar " " " sweet milk 1 table spoon of corn starch yolks of 3 eggs. While baking take the whites of the eggs, beat them light, add 4 tablespoons of sugar After the pie is done, put the whites over the top, and bake a delicate brown.
Saving...
prev
next
Peach Pie. Pare and slice ripe peaches, fill your crust and bake until just done. Spread over the peach a thick frosting made by whipping to a stiff froth the whites of 3 eggs and 2 tablespoonsful of powdered sugar. Cover the pie with this, three quarters of an inch thick and bake a light brown. Eat when cold. Lemon Pie. 1 lemon grated 1 cup of sugar " " " sweet milk 1 table spoon of corn starch yolks of 3 eggs. While baking take the whites of the eggs, beat them light, add 4 tablespoons of sugar After the pie is done, put the whites over the top, and bake a delicate brown.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
