Thursday, July 16, 2009

Vintage Recipe Raspberry Cream Pie

I have a vintage cookbook given to me by my mother-in-law. It is full of delicious recipes and both cooking and homemaking tips. Sometimes it does require some translation to modern terminology. Its called "America's Cook Book" and the edition I have is from 1938.

I picked this recipe to share to take part in the in season recipe swap going on at http://tammysrecipes.com/node

Raspberry Cream Pie
2/3 c sugar and 1/3 c. sugar
1/2 c. flour OR 31/2 T cornstarch
1/2 t. salt
2 c. milk, scalded
3 eggs, seperated
2 T. butter
1 t. vanilla
1 c. raspberries
1 baked pie crust, 9 in.

Mix together 2/3 c, sugar, flour and salt(in top of double boiler), gradually stir in milk and cook over boiling water for about 10 minutes stirring constantly until thickens. Stir small amount into slightly beaten egg yolks, then gradually pour the yolk mixture into thickened milk. Cook 2 minutes, stirring constantly. Add butter and vanilla and cool slightly. Lightly stir 1 c. raspberries into cream filling. Turn into pre-baked pie crust.
Cover with merange made by gradually beating 1/3 c. sugar into stiffly beaten egg whites. Bake in moderate oven (350) for 15 minutes until delicatly browned.
Enjoy cooking like Grandma did!

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