Friday, July 12, 2013

Vintage Recipe Thursday: Strawberry Chiffon Pie


vintage recipe strawberry chiffon pie

This is one of the recipes took note of the other day when I was looking for some good summer / hot weather recipes. The strawberries are so ripe and in season right now. How could I not make something with them?

vintage recipe strawberry chiffon pie

This recipe for strawberry chiffon pie came from The New American Cookbook copyright 1941. I have had this cookbook for years, another yard sale find, and I never realized it until I looked for the accredation in this blog post but this is written by the same woman, Lily Haxworth Wallace, as the Rumford Complete Cookbook only this one came out 24 years later. I have to say this makes me kind of curious about her.

vintage recipe strawberry chiffon pie

The pie is delicious. And so perfect for summer too! I do wish it was a little smoother, but I think it is my fault for letting the gelatin congeal too long. I thought I had more time, so if you make this, be warned the gelatin starts to congeal quick probably due to the low liquid to gelatin ratio.

vintage recipe strawberry chiffon pie


Strawberry Chiffon Pie

From The New American Cookbook 1941 edition 

Ingredients:

  • 1 1/2 tablespoons gelatin
  • 1 cup crushed strawberries
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 egg white, stiffly beaten
  • 1 cup cream, whipped
  • 1 baked plain pastry shell

Instructions:

Soak gelatin in 1/4 cup cold water 5 minutes. Dissolve over hot water. Sprinkle sugar on berries and let stand until sugar dissolves. Add gelatin and salt, mixing well. Chill. When congealing starts, beat until light with a rotary beater. fold in egg white and whipped cream. Pile into baked shell. Chill.

Printable recipe here

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