ARCHIVES: Biddie Mason's Orange Pie!

 

Happy August potmc members!
Man, I recently acquired a great old cookbook... “The Historical Cookbook of the American Negro”, published in 1958 by the National Council of Negro Women. This amazing cookbook has been recently reprinted, so you can go check one out yourself! Anyway, there was this cool recipe in there called:
Biddie Mason Orange Pie, accompanied by some historical info about this emancipated slave turned entrepreneur. What it doesn’t make clear, is if this is a pie in homage to Biddie, or if this is her actual recipe...but does it matter? I’m not sure... SO! I also recruited one of the very first POTMC members and artist extraordinaire to be a guest artist... his skills with ink in capturing the character of a character are unmatched... DAMON LOCKS of Chicago IL. (Look for his art gracing record covers of the hottest bands today, in magazines,
and go check out his band, The Eternals, comes to your town this fall. You’ll love them.)

OK. So Biddie Mason was a young mother of 3 when she left GA in 1850 driving the oxen for her slaveowner, as they moved to Los Angeles. Once in CA, she found some legal help and successfully fought to win her freedom in court. She settled in a wild outpost town and saved money to buy a small bit of land for $250, which she later sold for $200,000. She successfully ran many businesses, and was a great philanthropist starting nursery schools, and social welfare programs. Rock ON Biddie!

Biddie Mason Orange Pie
One 9” Ginger-snap Pie Shell
3 eggs, separated
1/3 C sugar

3 TB flour
12 oz Orange Juice (fresh is better, of course) +
1 TB grated orange rind
2 TB lemon juice, 2 TB water, pinch of salt
Combine yolks and all other ingredients except egg whites and salt.
Cook in double boiler over hot water, stirring constantly until thick and creamy. Allow to cool. Whip egg whites with salt until stiff (not dry) and fold into cooled orange custard. Pour into ginger-snap pie shell and bake about 10 minutes at 400 degrees F.