(4) Grate the rinds of three Lemons in with 1 break -
fastcupful of sugar, then squeeze in the juice. Beat the
yolks of six eggs till light, mix with them 1 breakfast-
cupful of rich cream, and stir in the Lemon-and-sugar.
Line some buttered pic-clishes with puff paste • whip the
whites of two eggs to a stiff froth, mix them with the
Lemon cream, pour all into the pie-dishes, put a cover of
the paste on, and bake in a slow oven. When cooked,
they should be very lightly coloured, sprinkle caster sugar
over, and serve.
(5) Put the grated rind, the juice✪ Lemon Cream, and pulp, freed of the
pips and chopped, of a Lemon in a saucepan with 1 pint
of water. Boil it, then stir in 1 breakfast-cupful of sugar
and 1 teacupful of flour, previously mixed while dry ; when
Lemons — continued.
half thickened take it off Line some buttered pie-dishes
with puff paste✪ Lemon Pie with Pulp, pour the above preparation in, cover with
some more paste, pinch round the edges to fasten them
together, ancl bake in a moderate oven till lightly coloured.
These pies can be served either hot or cold.
(6) Put 1 Alb. of ajiple sauce into a basin, add loz. of
powdered loaf sugar and loz. of corn starch, grate in the
peel of a me lium-sized Lemon, squeezing in the juice of
two others, and mix the whole well together with a spoon
for three minutes. Pour the preparation in a pie-dish
lined with paste✪ Lemon and Apple Pie, damp the edges with beaten egg, cover
with more paste, make a small hole in the top, and brush
the surface over with more of the beaten egg. Place the
pie in a moderate oven to bake for fifty minutes, remove
it to the oven door, sprinkle over powdered sugar, melt
this -in the oven for two or three minutes, take out the
pic, and serve hot or cold as desired.
(7) Grate the yellow rinds of three Lemons in a basin,
then chop the pulp finely and mix it with the rind, add
3 table-spoonfuls of cornflour, and stir in gradually
teacupfuls of cold milk, mixing it till quite smooth. Add
3oz. of caster sugar and the well-beaten yolks of three
eggs. Butter a pie-dish✪ Lemon Pie with Milk, line it with a good pie-crust,
pour in the Lemon mixture, put the pie in a moderate
oven, and bake for nearly half-an-liour. Whisk the whites
of the three eggs to a stiff froth together with 3 table-
spoonfuls of caster sugar. When the pie is cooked, spread
the beaten white of egg over the top, return it to the oven,
and bake until the froth is lightly browned. Serve while
hot.
(8) Make a good paste, and line a deep pie-dish with it.
Mix together the following ingredients: The grated rinds
and juice of two Lemons, 1 breakfast-cupful of raisins,
stoned and chopped fine, 1 teacupful of cracker- dust, 1
break ;ast- cupful of boiling water, and 14 breakfast-cupfuls
of sugar✪ Lemon Raisin Pie. Stir all these ingredients in a saucepan over
the fire until they boil, and then fill the dish with them ;
put an upper crust on the pie, wetting the edges to make
it adhere, brush the surface with beaten egg, make two
or three little cuts in it, and bake in a moderate oven
until well browned.
Page 306 · 8 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Grate the rinds of three Lemons in with 1 breakfastcupful of sugar, then squeeze in the juice. Beat the yolks of six eggs till light, mix with them 1 breakfastcupful of rich cream, and stir in the Lemon-and-sugar. Line some buttered pie-dishes with puff paste • whip the whites of two eggs to a stiff froth, mix them with the Lemon cream, pour all into the pie-dishes, put a cover of the paste on, and bake in a slow oven. When cooked, they should be very lightly coloured, sprinkle caster sugar over, and serve.
(5) Put the grated rind, the juice, and pulp, freed of the pips and chopped, of a Lemon in a saucepan with 1 pint of water. Boil it, then stir in 1 breakfast-cupful of sugar and 1 teacupful of flour, previously mixed while dry ; when
Lemons — continued.
half thickened take it off Line some buttered pie-dishes with puff paste, pour the above preparation in, cover with some more paste, pinch round the edges to fasten them together, ancl bake in a moderate oven till lightly coloured. These pies can be served either hot or cold.
(6) Put 1 lb. of apple sauce into a basin, add loz. of powdered loaf sugar and loz. of corn starch, grate in the peel of a medium-sized Lemon, squeezing in the juice of two others, and mix the whole well together with a spoon for three minutes. Pour the preparation in a pie-dish lined with paste, damp the edges with beaten egg, cover with more paste, make a small hole in the top, and brush the surface over with more of the beaten egg. Place the pie in a moderate oven to bake for fifty minutes, remove it to the oven door, sprinkle over powdered sugar, melt this -in the oven for two or three minutes, take out the pic, and serve hot or cold as desired.
(7) Grate the yellow rinds of three Lemons in a basin, then chop the pulp finely and mix it with the rind, add 3 table-spoonfuls of cornflour, and stir in gradually teacupfuls of cold milk, mixing it till quite smooth. Add 3oz. of caster sugar and the well-beaten yolks of three eggs. Butter a pie-dish, line it with a good pie-crust, pour in the Lemon mixture, put the pie in a moderate oven, and bake for nearly half-an-liour. Whisk the whites of the three eggs to a stiff froth together with 3 tablespoonfuls of caster sugar. When the pie is cooked, spread the beaten white of egg over the top, return it to the oven, and bake until the froth is lightly browned. Serve while hot.
(8) Make a good paste, and line a deep pie-dish with it.
Mix together the following ingredients: The grated rinds
and juice of two Lemons, 1 breakfast-cupful of raisins, stoned and chopped fine, 1 teacupful of cracker- dust, 1 break ;ast- cupful of boiling water, and 14 breakfast-cupfuls of sugar. Stir all these ingredients in a saucepan over the fire until they boil, and then fill the dish with them ; put an upper crust on the pie, wetting the edges to make it adhere, brush the surface with beaten egg, make two or three little cuts in it, and bake in a moderate oven until well browned.
Records on this page
Lemon PieLemon CreamLemon Cream PieLemon Pie with PulpLemon Pie with FlourLemon and Apple PieLemon Pie with MilkLemon Raisin Pie