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American cookbook, October 1933
Page 20
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20 Sour Cream Rasin PIe 1 cup thick sour cream 1/4 cup orange juice 1/2 ground orange rinds 1 cup granulated sugar 2 level tablespoonfuls flour 1/2 teaspoon cloves 1/2 cup ground raisins Mix first three ingredients in order. Separate 2 eggs. White for top meringue. Mix yolks with first mixture. Now mix dry flour with 1/2 teaspoon cloves and add these two to first mixture. Add raisins and ground orange rind. Custard like. Test as you would a cake. Put in unbaked pie shell. 350 - 40 minutes
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20 Sour Cream Rasin PIe 1 cup thick sour cream 1/4 cup orange juice 1/2 ground orange rinds 1 cup granulated sugar 2 level tablespoonfuls flour 1/2 teaspoon cloves 1/2 cup ground raisins Mix first three ingredients in order. Separate 2 eggs. White for top meringue. Mix yolks with first mixture. Now mix dry flour with 1/2 teaspoon cloves and add these two to first mixture. Add raisins and ground orange rind. Custard like. Test as you would a cake. Put in unbaked pie shell. 350 - 40 minutes
Szathmary Culinary Manuscripts and Cookbooks
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