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Berry Pies

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

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 New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). 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. 3 cups blueberries, huckleberries, or blackberries 2/3 cup sugar 1/4 teaspoon salt 1 teaspoon flour 1 teaspoon butter Line a pie plate with plain paste, page 26, fill heaping with berries;
  2. dredge with flour, salt and sugar;
  3. dot with small pieces of butter;
  4. cover with top crust or strips of pastry across top.
  5. Bake about 45 minutes in moderate oven.
  6. Other fruit pies can be made in the same way.