Vintage Recipes


Line a pan with puff paste; put in a layer of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and let it bake until the crust is done; take from the oven; put on top a batter made from three eggs, one cup of sugar, three tablespoons of cold water, one cup of flour, one teaspoon of baking powder. This is sufficient batter to cover three pies. Serve warm.


One cup of sugar, one cup of molasses, one cup of cold water, one-half cup of butter or lard, four cups of flour, one tablespoonful of cinnamon, and one teaspoonful of soda. Bake in crust as you would custard pie.


One teacupful of raisins (seeded and chopped), one cup of sugar, the juice of one good-sized lemon, one cup of boiling water; set this on stove; let come to a boil; then add four heaping teaspoonfuls of flour, wet in a little cold water; after it boils again, put in a small piece of butter and a little grated nutmeg; let cool before making into pies. This makes one very large pie. By doubling the amount, you can make three good-sized pies. The filling will keep for some time.

Plum, Molasses and Raisin Pies Vintage Recipe Clipping