RECIPES FROM DR. JOHN HARVEY KELLOGG'S WIFE – late 1880’s
Mrs. Kellogg was Superintendent of the Battle Creek Sanitarium [Hospital] School of Cookery, the Bay View Assembly School of Cookery, and Chairwoman of the World's Fair Committee on Food Supplies for Michigan
*ZEST - the gratings of lemon or orange peel, usually one tablespoon
ORANGE PIE FILLING
Rub smooth a heaping tablespoon of cornstarch in three tablespoons of water; pour over it a cup of boiling water, and cook until clear, stirring frequently that no lumps form. Add one cupful of orange juice, a little zest*, and the juice of one lemon, with sugar to taste. Lastly, when cool, stir in the well beaten yolks of two eggs. Bake with under crust only. Meringue the top when finished baked, with the whites of the eggs well beaten with a tablespoon of sugar and a very little grated orange peel sprinkled over it.
Brown meringue slightly in the oven.
Mrs. Kellogg was Superintendent of the Battle Creek Sanitarium [Hospital] School of Cookery, the Bay View Assembly School of Cookery, and Chairwoman of the World's Fair Committee on Food Supplies for Michigan
*ZEST - the gratings of lemon or orange peel, usually one tablespoon
ORANGE PIE FILLING
Rub smooth a heaping tablespoon of cornstarch in three tablespoons of water; pour over it a cup of boiling water, and cook until clear, stirring frequently that no lumps form. Add one cupful of orange juice, a little zest*, and the juice of one lemon, with sugar to taste. Lastly, when cool, stir in the well beaten yolks of two eggs. Bake with under crust only. Meringue the top when finished baked, with the whites of the eggs well beaten with a tablespoon of sugar and a very little grated orange peel sprinkled over it.
Brown meringue slightly in the oven.
No comments:
Post a Comment