DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 49

49
Pastry.
Tombstone Pie. Ms. Matson.
1 cocoanut
1 pound sugar - Make a syrup as for sweetmeats brake the nut & cook in syrup for 10 minutes. When cold add the yolks of 4 eggs & 40 almonds blanched 20 sliced & put with the nut. The nut stuck endwise over the top. Bake with an undercrust 1/2 an hour.
Bread Pie
1 cup sugar
2 cups bread
1 teaspoon tartaric acid
piece of butter large as a walnut
Add together & turn 2 cups of boiling water to it. Spice nutmeg to taste.
Marlborough Pie. Ms. Matson.
9 tablespoons grated apple
6 ditto sugar
6 ditto wine
6 eggs
1/4 pound butter
spice to taste.
Bake with an undercrust.
Puff Paste 
2 pounds flour
1 pound butter
whites of 2 eggs
Cracker Pie. Aunty Wood.
2 soda crackers powdered fine
1 cup sugar
1 cup warm water
1 teaspoon tartaric acid
Add essence & bake with upper crust.

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49 Pastry. Tombstone Pie. Ms. Matson. 1 cocoanut 1 pound sugar - Make a syrup as for sweetmeats brake the nut & cook in syrup for 10 minutes. When cold add the yolks of 4 eggs & 40 almonds blanched 20 sliced & put with the nut. The nut stuck endwise over the top. Bake with an undercrust 1/2 an hour. Bread Pie 1 cup sugar 2 cups bread 1 teaspoon tartaric acid piece of butter large as a walnut Add together & turn 2 cups of boiling water to it. Spice nutmeg to taste. Marlborough Pie. Ms. Matson. 9 tablespoons grated apple 6 ditto sugar 6 ditto wine 6 eggs 1/4 pound butter spice to taste. Bake with an undercrust. Puff Paste 2 pounds flour 1 pound butter whites of 2 eggs Cracker Pie. Aunty Wood. 2 soda crackers powdered fine 1 cup sugar 1 cup warm water 1 teaspoon tartaric acid Add essence & bake with upper crust.