Lemon Pie

Ingredients

• lb. butter
• 4 eggs
• Rind of 1 lemon
• juice of 1 lemon

Method

1. 1

   Warm the butter and mix it with the sugar, the eggs well beaten, grated rind and the juice of the lemon.

2. 2

   Beat thoroughly with a spoon and put into a shallow pie-dish lined with puff paste, bake for forty minutes.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 99. The excerpt below is the record exactly as published.

LEMON PIE. \ lb. butter 4 eggs Rind and juice of 1 lemon. Mode, — Warm the butter and mix it with, the sugar, the eggs well beaten, grated rind and the juice of the lemon. Beat thoroughly with a spoon and put into a shallow pie-dish lined with pufE paste, bake for forty minutes. 605— CHANDOS PUDDING. 1 cupful of raisins 1 cupful of currants 1^ cupfuls of breadcrumbs f cupful of hot milk Lemon peel 1 teaspoonful of spice 1^ cupfuls of flour J cupful of milk 1 teaspoonful of carbonate of soda 1 tablespoonful of dripping 1 cupful sugar. Mode. — Stone the raisins and mix with the other ingredients, then pour in the cold milk and stir well, and last, the hot miik. Mix these well and put into a buttered mould, tie up securely and boil or steam for three hours. 606— DEYONSHIEE DUMPLINGS. 6 large baking apples 1 tablespoonful of ground Sugar ginger Puff paste. Mode. — Scoop out the cores of the apples and peel' fill the centres with sugar (into which the ginger has been mixed). Cover with a light puff jjaste and bake in a hot oven. 607— GERMAN TOAST. 6 slices bread Ground cinnamon 2 eggs Sugar 3 tablespoonfuls of flour Boiling dripping. Fastry, Ties and Puddings.. Mode. — Make a nice light batter, cut the bread into slices, not too thick, and fry in boiling dripping until a nice light brown, then cover with the ground cinnamon and sugar and serve hot. This is very nice for children's breakfasts. 608— COMPOTE OF PINEAPPLE. 1 pineapple 6 cloves 1 cupful of sugar 4 tablespoonfuls of water Mode. — Peel and slice the pineapple into slices of about half an inch thick. Put the sugar and water into a saucepan and when boiling jDut in the slices of pineapple and cloves. Allow it to simmer gently for half an hour. Stand aside until cold, serve with boiled rice. 609— MOTZO PUDDING (Jewish). 2 eggs 2 tablespoonfuls meal J lb. chopped suet 2 motzos (soaked) 2 ozs. brown sugar ^ lb. dried fruit J teaspoonful cinnamon or other spices. Mode. — Squeeze the motzos very dry and prepare the fruit carefully, chop the suet, add wdth all the other dry ingredients and stir well together. Beat the eggs well, pour them in and mix thoroughly, put in a buttered pie- dish or basin and bake about half an hour, or steam or boil for three or four hours. A little rum is a great im- provement. 610— MOTZO PANCAKES (Jewish). 1 teaspoonful motzo meal 1 pt. milk 2 eggs 3 ozs. brown sugar Rind of lemon

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