Lemon Meringue Pie

Ingredients

• the yolks of two eggs
• the juice of two lemons
• one cup of sugar
• two even tablespoonfuls of flour
• one half cupful of water

Method

1. 1

   Mix yolks, lemon juice, sugar, flour, and water.

2. 2

   Bake with a bottom crust, then top with meringue made from egg whites and sugar, and brown lightly.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 21. The excerpt below is the record exactly as published.

one cup of sugar, and half a cup of flour, beaten to- gether. Boil two or three minutes, re- move from the fire, stir in a small piece of butter, and a teaspoonful of vanilla flavoring. APRIL 25TH "Stay, John, did you perceive anything in my chocolate cup this mom?'' — Sheiudan ("St. Pat- rick's Day"). CHOCOLATE for immediate use should be made by dissolving in water one and a half ounces of sweet chocolate for each cup, stirring from time to time. It should be al- lowed to boil fifteen minutes to make it 75 smooth and consistent. Serve with cream, whipped or plain. Brillat Savarin quotes a good authority as saying that chocolate in perfection is made over night for breakfast, allowing it to remain on the side of the range and reheating when ready to serve, APRIL 26th "Custards for supper, and an endless host Of syllabubs and jellies and mince-pies, And other such ladylike luxuries." — Shelley. DISSOLVE half a box of gelatine in half a pint of wine. Add one cupful of sugar, two beaten eggs, and one pint of cream, heated to the boiling point. When cool stir in another pint of cream, whipped stiff and flavored with grated orange-peel. Pour into a jelly-mould and place near the ice to set. APRIL 27TH "For meadow buds, I get a whifif, Of Cheshire cheese, or only sniff, The turtle made at Cuff's."— HooD. THERE are many ways of using the well-known Cheshire cheese, but a very good way is to pound four ounces of it with one ounce and a 76 half of butter, a half teaspoonful of white powdered sugar, a little bit of mace, and a wine-glass of white wine. Press down into a jar. APRIL 28th ''Sweet turnips are the food of Blouzeind." — Gay. S « f^WEET turnips," when they are young and tender, may be pared 'and cut crosswise in quarter- inch slices. Lay in ice-cold water for half an hour. Cook till tender in boiling unsalted water. Drain and dry on a cloth, and before they are quite cold sprinkle with pepper and salt, cover with flour and fry. APRIL 29TH "Deviled chicken and buttered toast." — ^Dis- raeli ("Coningsby"). CUT cold chicken in inch squares, as nearly as possible. Cover with olive-oil and lemon- juice and stand them in a cold place for two or three hours ; then season with pepper, salt, and a little dry mustard, dip in egg and cracker-crumbs and set aside till stiff, then fry a light brown. Have ready a cupful of good white sauce, allow it to 77 boil up, then beat through it a table- spoonful of cream and an egg. Half fill ramakins with the chicken and pour into each some of the sauce. APRIL 30TH "Miss Bates, let Emma help you to a littie bit of tart — ^a very little, little bit. . . . You need not be afraid of unwholesome preserves here." — Jane Austen ("Emma"). TAKE the yolks of two eggs, the juice of two lemons, one cup of sugar, two even tablespoonfuls of flour and one half cupful of water

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