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Blackberry Pie

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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. Pick over and wash one and one-half cups berries.
  2. Stew until soft with enough water to prevent burning.
  3. Add sugar to taste, and one-eighth teaspoon salt.
  4. Line plate with paste, put on a rim, fill with berries (which have been cooled);
  5. arrange six strips pastry across the top, cut same width as rim;
  6. put on an upper rim.
  7. Bake thirty minutes in moderate oven.