Dessert
Vinegar pie (No. 1)
Marion Harland’s original method for Vinegar pie (No. 1), retained as a source transcription for modern discovery.
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.
- One cupful of vinegar;
- one cupful of water;
- a tablespoonful of butter;
- one heaping tablespoonful of flour wet with cold water;
- two-thirds of a cupful of sugar.
- Put flour, vinegar, butter and sugar into a saucepan and stir until melted, then add the cold water.
- Beat the white of an egg to a stiff meringue, adding two tablespoonfuls of powdered sugar.
Historical transcription
Source method
- 1
One cupful of vinegar; one cupful of water; a tablespoonful of butter; one heaping tablespoonful of flour wet with cold water; two-thirds of a cupful of sugar. Put flour, vinegar, butter and sugar into a saucepan and stir until melted, then add the cold water. Stir until thick. Have pie-tins lined with a rich crust; fill with the mixture and bake for fifteen minutes in a hot oven.
- 2
Beat the white of an egg to a stiff meringue, adding two tablespoonfuls of powdered sugar. When the pies are done, draw them to the door of the oven, spread thickly with the meringue, and return to the oven until a very light 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.