Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?YOU are next!
I'll put your link below if you want to participate.
I'll put your link below if you want to participate.
Remember to visit the other participants of Vintage Recipe Thursday.
This recipe calls for almond macaroons or macarons. This is not to be confused with the coconut version which is chewy. Macarons are light and crunchy, but moist on the inside. They seem to have been easy to find from the 30s-60s as I see them in many older recipes. Even in Julia Child's classic tome, Mastering the Art of French Cooking, she doesn't bat an eyelash to send us to the store to get almond macarons and never gives us a recipe for them. Today, at least in my area, they are very difficult to find. If that's the case in your area too, you could substitute with amaretti, the Italian almond cookies. They're in an old-fashioned red tin, pricey, but you should try them at least once in your life anyway.
Macaroon Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon vanilla flavoring (or extract)
2 eggs, well beaten
2 tablespoons butter
1 cup crushed almond macaroons
2 cups milk, scalded
Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring and macaroons. Stir until blended. Pour into baked pastry shell. Cover with marshmallow meringue.
Marshmallow Meringue
30 marshmallows
2 egg whites
Cut marshmallows in small pieces. Fold into well-beaten egg whites. Spread over pie. Bake in slow oven (300F) 12 minutes.
Macaroon Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon vanilla flavoring (or extract)
2 eggs, well beaten
2 tablespoons butter
1 cup crushed almond macaroons
2 cups milk, scalded
Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring and macaroons. Stir until blended. Pour into baked pastry shell. Cover with marshmallow meringue.
Marshmallow Meringue
30 marshmallows
2 egg whites
Cut marshmallows in small pieces. Fold into well-beaten egg whites. Spread over pie. Bake in slow oven (300F) 12 minutes.
YOU are next!
I'll put your link right here if you want to participate.
Remember to visit the other participants.
Tamy @ 3Sides Of Crazy: Chocolate Bavarian Cream
Bean @ Coyote Craft: Cream of Mushroom Soup
Gudrun @ Kitchen Gadget Girl: Sand Tarts (Cookies)
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I'll put your link right here if you want to participate.
Remember to visit the other participants.
Tamy @ 3Sides Of Crazy: Chocolate Bavarian Cream
Bean @ Coyote Craft: Cream of Mushroom Soup
Gudrun @ Kitchen Gadget Girl: Sand Tarts (Cookies)
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You're so quick! I just stopped by to leave you my link and you already had it LOL. This macaroon cream pie sounds perfect for a spring potluck and so original.
ReplyDeleteMmm, I wish I wasn't allergic to almonds!! My recipe for today is up on time this week too (I wrote it last night & scheduled it, hah hah!)
ReplyDeletehttp://coyotecraft.blogspot.com/2009/04/cream-of-mushroom-soup-vintage-recipe.html
Tamy and Bean: Thanks for your delicious recipes! I see we are all three in a creamy kind of mood this week, whether it is sweet or savory. Love both of your recipes. :-)
ReplyDeleteJoy, this pie sounds wonderful!
ReplyDeleteI have posted my contribution to this week's Vintage Recipe Thursday. A family-favorite cookie recipe, no cream however! :-)
Gudrun: LOL. Cookies will work too for those of us with a sweet tooth! Love cookies.
ReplyDeleteThis sounds delicious! Love the theme of your blog. Thanks for stopping by and checking out my baked ziti recipe!
ReplyDeleteTracey: Thanks. What can I say, I just love desserts. ;-)
ReplyDeletestopped by to add mine here is the link http://shopannies.blogspot.com/2009/05/jiffy-lemon-pie.html my mother in law would have loved your recipe
ReplyDeleteAnnie: Thank you for participating. I added your recipe to this week's VRT (May 7th).
ReplyDeleteWow!! that seems to be a great recipe.I love macaroon cream pie. I will definitely bake a batch this weekend. thank you for shearing your post.
ReplyDelete