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Apricot Pie

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cut fine a can of apricots and mix with half a cupful of sugar and the beaten yolk of an egg.
  2. Bake with one crust, cover with meringue, and return to the oven until puffed and brown.