1 1/3 cup eagle brand sweetened condensed mil, k
1/4 cup lemon juice
1 g rind of 1/2 lemon
1 cup apricot pulp
1 baked pie shell (9 in.)
Directions
Blend together Eagle Brand Sweetened Condensed Milk, lemon juice,
grated lemon rind and apricot pulp. Pour into baked pie shell. Cover
with whipped cream or meringue. Chill before serving. If meringue is
used, beat two egg whites until stiff and add two tablespoons of
granulated sugar. Spread on pie and bake in a moderate oven (350F)
until brown.
To prepare pulp, drain off liquid from canned or freshly stewed
apricots and force through a coarse strainer. [These days I'd say use
a food processor. Remember, this book is pre-just about everything
but electric refrigerators. Prunes can be used in place of the
apricots. S.C.]
Posted by Stephen Ceideberg; October 4 1992.
Servings: 1 servings
Lemon Apricot Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Recipes as a concept can be traced far back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, these, early records were just very simple hieroglyphic or cunieform instructions for preparing food.
Progressing into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the early Romans were skilled in the use of many different herbs, including some familiar names such as bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an eruption in cookery books, some of which still exist in private collections. When we get to the twentieth century, cookery books are starting to become popular as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Lemon Apricot Pie recipe.
