Lemon Pie

Name: Lemon Pie
Ingredients: half a pound of butter; a pound of sugar; the yolks of six eggs; the juice and grated peel of two lemons; a gill of brandy; the whites of four eggs previously whipped stiff; two tablespoonfuls of sugar

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Serve cold the day it is baked.

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.

lemon-pie sadly unfitted for a cottage income is made by creaming half a pound of butter with a pound of sugar, beating in the yolks of six eggs, the juice and grated peel of two lemons, a gill of brandy, and 21 the whites of four eggs previously whipped stiff. Bake with a bottom crust only. When done cover with a me- ringue made of the whites of two eggs, two tablespoonfuls of sugar

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