Cream Lemon Pie
From The Carbon County cook book, 1926
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Carbon County cook book (1926), page 22. The excerpt below is the record exactly as published.
Cream Lemon Pie. Wash and dry thoroughly 1 large lemon or 2 smaller ones, grate off all the yellow rind, remove all the white skin and grate the remainder of lemon, thus discarding the seeds and inner pulp. To this grated lemon add 2 tablespoons sweet milk. Place this on the stove and allow to cook slowly. When thoroughly cooked, add the well beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.