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Recipes in Government Documents: Pies

See some recipes from current and past decades that were featured in government documents

Thoughts on these recipes

I have kept the original spelling and verbiage that were in the document when retyping the recipes.  The date of the document is presented directly under the recipe title.  When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe.  Enjoy!

Recipes on this page (and year):

Sweet-Potato Pie (1920)
Cream Pie (1959)
Apple Pie (1974)

 

1920s

Sweet-Potato Pie
1920
(Serves five or six)

2 cups cooked sweet potato
1/4 teaspoon salt
1/2 cup brown sugar, or 3/4 cup sirup or molasses
2 eggs
1 tablespoon butter (melted)
1 to 2 cups milk
Spice to taste, or
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves

Mash the potatoes or put through a ricer while hot.  Add the salt, sweetening, the spice, melted shortening, the well-beaten eggs, and milk enough to make a smooth batter not too thin.  Bake a single crust lightly, add the filling, and put back into the oven until crust is thoroughly baked.  

To see the entire publication (and more recipes), use this link and scroll to publication # 1136:  Baking in the Home

                                              

1950s

Cream Pie
1959
(6 servings)

1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
9-inch baked pastry shell or graham cracker shell

Mix dry ingredients with a little of the milk.  Add rest of milk.  Cook over boiling water, stirring until thick.  Cover and cook 15 minutes longer, stirring occasionally.

Add a little of the hot mixture to egg yolks.  Pour back and cook a few minutes longer.  Add the fat and vanilla.

Pour filling into shell, cool slightly, and cover with meringue.

Bake at 350° F. (moderate oven) 12 to 15 minutes, or until brown. 

Meringue

2 egg whites
1/4 teaspoon salt
4 tablespoons sugar

Beat egg whites with salt until stiff.  Beat in sugar slowly until smooth and glossy.

Banana cream pie. - Slice 2 bananas in to the pie shell before adding the filling.

Coconut cream pie. - Add 1/2 cup shredded coconut to cream filling; turn into a baked pie shell.  Top with meringue and sprinkle with coconut.  Bake as for cream pie.

Chocolate cream pie. - Make filling as for cream pie, adding 1/2 cup milk, 1/4 cup sugar, and 2 1/2 squares chocolate.  Melt chocolate in milk.  Top with meringue and bake, or serve plain or with whipped cream.

To see the entire publication (and more recipes), use this link:  Food: The Yearbook of Agriculture 1959

                                              

1970s

Apple Pie
1974
(Four 9-inch pies, 1/8 per pie serving)

Pastry
Flour, unsifted........2 quarts
Salt........................4 teaspoons
Margarine..............3 cups
Cold water.............1 cup

Filling
Apple slices............6 cans, 18 ounces each
Sugar......................2 cups
Flour, unsifted.........1 cup
Cinnamon...............2 1/4 teaspoons
Nutmeg...................1 1/2 teaspoons
Salt..........................3/4 teaspoon
Butter or margarine, melted........2 tablespoons

Preheat oven to 425° F. (hot)

For crust, mix flour and salt.  Mix in fat until dough is size of peas.  Add water and mix.  Divide dough into eight parts.  Roll out each part on lightly floured surface.  Line four 9-inch piepans with pastry.  Cut slits in remaining crusts.

For filling, lightly mix apples, sugar, flour, spices, and salt.  Fill pastry-lined pans with apple mixture, using about 3 1/2 cups per pan.  Sprinkle fat over filling.

Moisten edges of pastry; cover with top crust and seal well.

Bake for 50 minutes or until top is lightly browned and filling is bubbly.

Note: In place of canned apples, use 6 quarts pared, sliced, fresh apples.

To see the entire publication (and more recipes), use this link: Cooking for Small Groups