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The Earth's crust is one "reservoir" for measurements of abundance. A reservoir is any large body to be studied as unit, like the ocean, atmosphere, mantle or crust. Different reservoirs may have different relative amounts of each element due to different chemical or mechanical processes involved in the creation of the reservoir.: 18
An apple pie is a pie in which the principal filling is apples.Apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
The crust may be a standard pastry pie crust, or made with crumbled cookies or a graham cracker crust. Most cream pies are made with a cooked custard filling. The "Magic Lemon Cream Pie", invented at Borden and attributed to their fictional spokesperson, Jane Ellison , is instead thickened by the room-temperature curdling of a mixture of ...
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar (typically corn syrup). [1] Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. [1]
Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine.
For example, in a German cooks' vocational school book from the 1980s the basic recipe for such a cake baked in a 26 cm (10") spring form tin is given as four eggs, three egg-weights of butter, four egg-weights of sugar, three egg weights of flour and one egg-weight of starch.
During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion (1675). [12] [13] Pumpkin "pies" made by early American colonists were more likely to be a savory soup made and served in a pumpkin [14] than a sweet custard in a crust.
The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. Recipes for the butter tart vary according to the families baking them. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the ...