Forced Egg Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

crust

MAKE a good crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

filling

twelve eggs boiled hard, cut them in slices ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pound of currants clean washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
four eggs beat up well ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of white wine ↝ Wine, white [Wine]
a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
make it pretty sweet with sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Make a good crust and cover your dish with it.
Boil twelve eggs hard, cut them in slices, and lay them in your pye.
Throw half a pound of currants clean washed and picked all over the eggs.
Beat up four eggs well, mix with half a pint of white wine, grate in a small nutmeg, and make it pretty sweet with sugar.
Lay a quarter of a pound of butter between the eggs.
Pour in your wine and eggs, and cover your pye.
Bake it half an hour, or till the crust is done.

Original Text

To make a forced Egg Pye.
MAKE a good crust, cover your dish with it, then have ready twelve eggs boiled hard, cut them in slices, and lay them in your pye, throw half a pound of currants clean washed and picked all over the eggs: then beat up four eggs well, mix with half a pint of white wine, grate in a small nutmeg, and make it pretty sweet with sugar. You are to mind to lay a quarter of a pound of butter between the eggs, then pour in your wine and eggs, and cover your pye. Bake it half an hour, or till the crust is done.

Notes

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