Buttermilk Cheese Pie
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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
- one quart of buttermilk
- one and one-half cups of whey
- six tablespoons of cornstarch
- One cup of sugar
- One teaspoon of nutmeg
- One-half teaspoon of vanilla
- one-half cup of seeded raisins
- two eggs
Method
- Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit.
- Let cool and then turn into a piece of cheese-cloth and let drain for two hours.
- Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch.
- Stir to dissolve and then bring to a boil and cook for five minutes.
- Now add One cup of sugar, Yolks of two eggs, Grated rind of one-half lemon, One teaspoon of nutmeg, One-half teaspoon of vanilla.
- And the prepared cheese that has been draining in the cheesecloth.
- Beat very hard with the egg-beater to thoroughly blend.
- Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.
- Dust the top of the pie before placing in the oven with either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.
- Use left-over whites of egg One for fruit whip;
- One for dipping croquettes, oysters and the like to be fried in deep fat.