One pint of greengage plums, after being rubbed through a sieve, one large cup of sugar, the yolks of two eggs well beaten. Whisk all together until light and foamy, then bake in small patty-pans shells of puff paste a light brown. Then fill with the plum paste, beat the two whites until stiff, add two tablespoonfuls of powdered sugar, spread over the plum paste and set the shells into a moderate oven for a few moments.
These are much more easily handled than PIEces of PIE or even PIEs whole, and can be packed nicely for carrying.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)