Lemon Cake Pie a la Henrietta
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve when cold.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 121. The excerpt below is the record exactly as published.
Lemon Cake Pie a la Henrietta Tourte de Gateau au Citron a la Henrietta Three eggs, four tablespoonfuls of sugar, three tablespoonfuls of melted butter, four tablespoonfuls of flour, and a teaspoonful of Royal Baking Powder. How to Make It. Add sugar slowly to the yolks and stir to a souffle, then add the melted butter, then part of the whites that have been beaten to a meringue; add the flour, baking powder, and mix well; add the rest of the whites. Fill a deep cake plate that has been well buttered, put in the oven and bake; leave to get cold and when cold cut the cake with a knife all around about an inch from the edge [be careful not to cut through; leave about an inch for a bottom of the pie]. Scoop it out carefully, lift it on a buttered pan and fill; decorate it with meringues in checkers and with a fancy tube wave the meringue all around between the filling and the edge of the pie. Put in a quick oven to get light brown; leave until cold, and when cold take out and serve. Filling. Squeeze the juice of one and a half lemons and a trifle of the rind; put it in one and a half cups of water on the stove; stir the yolks of three eggs to a souffle with three tablespoonfuls of powdered sugar; when the water and the lemon are boiling, thicken it with two tablespoonfuls of cornstarch
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Cook this with the app: pantry check, scaling, and the assistant.