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Lemon Cake Pie

Name: Lemon Cake Pie
Yield: 2 servings
Ingredients: one cup of sugar; two heaping tablespoons of flour; piece of butter size of an egg (melted); pinch of salt; yolks of two eggs; juice and grated rind of two medium-sized lemons; cup of milk; the whites of the eggs beaten stiff

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.

Lemon Cake Pie Take one cup of sugar, two heaping tablespoons of flour, piece of butter size of an egg (melted), pinch of salt, yolks of two eggs. Beat all to a cream, then add juice and grated rind of two medium-sized lemons, cup of milk and the whites of the eggs beaten stiff

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