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 1906 COOKBOOKPIES pg 2 >  Whipped Cream Pie >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

WHIPPED CREAM PIE
 

 Prepare a nice, crisp pie crust, prick well with a fork to prevent puffing, bake quickly and put aside to cool.  Mix 1 1/2 cups of thick, sweet cream, at least 24 hours old, with 1/2 cup of granulated sugar, all of which has been previously thoroughly chilled, and in a cold place, beat it with a spoon, egg or cream beater, until it stands up stiff, and fine. Then add 1/2 teaspoonful of lemon extract and pour the cream into the cold crust.

Sister Lula Goshorn, Ladoga, Ind.
 
 

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