Chess Pie

Ingredients

• the yolks of three eggs
• half a cup of fine granulated sugar
• one third of a cup of butter
• half a teaspoonful of vanilla
• the whites of three eggs
• half a cup of powdered sugar
• one teaspoonful of lemon juice

Method

1. 1

   Beat yolks until light, add sugar and beat again.

2. 2

   Add butter and vanilla.

3. 3

   Bake on a lined plate.

4. 4

   When done, cover with beaten egg whites mixed with powdered sugar and lemon juice.

5. 5

   Brown slightly and serve cold.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 193. The excerpt below is the record exactly as published.

Chess Pie. — Beat the yolks of three eggs until light and thick ; add half a cup of fine granulated sugar., and beat again ; add one third of a cup of butter rubbed to a cream, and half a teaspoonful of vanilla. Bake on a plate lined and bordered with puff* paste. When done, cover with the whites of three eggs beaten stiff*, and mixed with half a cup of pov^dered sugar and one teaspoonful of The Boston Cook Book. 325 lemon juice. Brown slightly, and cut while hot, but serve cold. Apple Pie, — Cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Fill the plate, putting the pieces of apple round the edge in regular order, and piling sligiitly in the middle. They will cook as quickly as when sliced, though many are unwilling to believe it. When the apples are dry, add a little water. Cover with crust without wet- ting the edges, and bake about half an hour. When done, boil thi^ee heaping tahlespoonfuls of sugar and 07ie of wate7 five minutes. Add the grated rind of one quarter of a lemon,, or one tablespoonful of lemon jui

Cook this with the app: pantry check, scaling, and the assistant.