Dessert
Combination berry pie
Combination berry pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready a mixture of equal quantities of elderberries and huckleberries with one-.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Have ready a mixture of equal quantities of elderberries and huckleberries with one-fourth as many red currants.
- Dredge with flour, and sprinkle over all a generous cupful of sugar for a quart of berries;
- dot the surface with bits of butter,—one tablespoon in all,—cover with a crust which should be well turned under the crust of the lower one, and bake, covered, half an hour, then brown.
Historical transcription
Source method
- 1
Line a deep pie-plate with pastry and bake long enough to set the crust on top, but not to brown, or entirely cook it. Have ready a mixture of equal quantities of elderberries and huckleberries with one-fourth as many red currants. Dredge with flour, and sprinkle over all a generous cupful of sugar for a quart of berries; dot the surface with bits of butter,—one tablespoon in all,—cover with a crust which should be well turned under the crust of the lower one, and bake, covered, half an hour, then brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.