Dessert
Creamed raspberry pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar.
- Cover with an upper crust, but rub the edges of this and of the lower crust with butter to prevent their sticking together.
- Make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk.
- Stir in two tablespoonfuls of sugar, remove from the fire, and when cool whip in the stiffened whites of three eggs.
- When the pie is done and is cold, lift off the upper crust and cover the raspberries with the “cream.” Replace the cover and sift powdered sugar over it.
Historical transcription
Source method
- 1
Line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar. Cover with an upper crust, but rub the edges of this and of the lower crust with butter to prevent their sticking together. Make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk. Stir in two tablespoonfuls of sugar, remove from the fire, and when cool whip in the stiffened whites of three eggs. When the pie is done and is cold, lift off the upper crust and cover the raspberries with the “cream.” Replace the cover and sift powdered sugar over it.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.