Early 19th C. Winter Baking With Preserved Fruit - Queen’s Cake & Cherry Pie

Recipes: Cherry Pie (1808) Lay pie crust on the bottom of a pie pan and sprinkle generously with sugar. Add your pitted cherries fresh, preserved in liquid or dried (it is ok to mix). Sprinkle dried currants throughout cherries. If your cherries were preserved in alcohol or water drain but preserve a few spoonful’s of this liquid to drizzle over the fruit. Sprinkle your fruit with sugar than cover with a top crust. Cut at least one hole in the top to allow for ventilation. Sprinkle the top crust with more sugar and bake in a 350 degree oven for 45 minutes. Queen’s Cakes (1803) cream together 2 cups of sugar with 2 eggs and half a pound of very soft unsalted butter (2 sticks). Add a dash of rose water, 6 tablespoons of heavy cream or milk, a cup of dried currants, 4 cups of flour. Shape into flat cakes with your hands and place onto a cookie sheet or place into small, buttered pans. Bake in a 350 degree oven for 15-20 minutes. Check the house out on Facebook. We love mee