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L. Gagnore cookbook, 1930-1940
Page 42
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let the steam escape in cooking. Press the edges together slightly and cut along the edge with a sharp knife. Bake in a moderately quick oven. When cooked fillings are used, the crust may be baked separately. Cover an inverted pie plate with paste. Prick thoroughly with a fork before baking. Apple Pie: Line the pie plate with pastry and fill with tart apples, peeled and cut into slices. Sweeten, using about 1 c sugar for a large pie and season with cinnamon, or nutmeg and 1 tbsp butter. Cut a large piece of pastry to completely cover the top and cut in several place to allow steam to escape. Press edges to prevent juices from escaping. Bake in a moderate oven until apples are tender and pastry is cooked. About 30 min.
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let the steam escape in cooking. Press the edges together slightly and cut along the edge with a sharp knife. Bake in a moderately quick oven. When cooked fillings are used, the crust may be baked separately. Cover an inverted pie plate with paste. Prick thoroughly with a fork before baking. Apple Pie: Line the pie plate with pastry and fill with tart apples, peeled and cut into slices. Sweeten, using about 1 c sugar for a large pie and season with cinnamon, or nutmeg and 1 tbsp butter. Cut a large piece of pastry to completely cover the top and cut in several place to allow steam to escape. Press edges to prevent juices from escaping. Bake in a moderate oven until apples are tender and pastry is cooked. About 30 min.
Szathmary Culinary Manuscripts and Cookbooks
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