Lemon Pie
From The bride's cook book, 1915
Serves 8
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 bride's cook book (1915) by Edgar William Briggs, page 34. The excerpt below is the record exactly as published.
LEMON PIE 2 Cups Chopped Apples Yz Cup Oatmeal Grated Rind and Juice of 1 lemon 2 Eggs 2 Tablespoons Butter Substitute % Cup Honey Mix the ingredients in the order given, having the eggs well beaten and the fat melted. Put into a pastry shell cover with a top crust and bake in a moderate oven. LEMON AND RAISIN PIE 1 Cup Chopped Raisins 2 Large Apples, Grated 2 Large Lemons grated Rind and Juice 3 Oat or Corn Crackers, Rolled ■/2 Cup Sugar 1 Cup Molasses 1 Cup Water Pinch Salt Put in crust. Cover with strips. Bake thirty or forty minutes. LEMON PIE 1 Cup Yellow Corn Syrup 1 Cup Milk 2 Tablespoons Cornstarch 3 Eggs Grated Rind and Juice of Lemon Pinch of Salt
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Cook this with the app: pantry check, scaling, and the assistant.