| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Persimmon pulp |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Mace |
| 1 |
ts |
Grated lemon peel |
| 1/8 |
ts |
Salt |
| 2 |
ts |
Butter |
| 2 |
|
Egg yolks |
| 1 |
|
Baked pastry shell (9-inch) |
INSTRUCTIONS
The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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