Lemon Pie
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.
6 tb. powdered sugar. Use juice and grated rind of the lemons. Bake a pastry shell according to General Directions and fill with a mixture made as follows : Mix diy ingredients, add lemon and egg yolks, and stir in slowly the boiling water. Cook in a double boiler for IS min., stirring till thick. Turn this into the shell and cover with a meringue made from the whites of eggs and powdered sugar. Bake 10 min. in a moderate oven. Orange pie. Additional ingredients: juice ^ lemon, 4 tb. powdered sugar. Use both rind and juice of orange. Make like Lemon pie (above), putting white of i egg into the filling and reserving the other 2 for a meringue. Chocolate pie. Additional ingredients : 2 tsp, vanilla, 3 oz. chocolate, 2 tb, powdered sugar. Mix sugar, fiour, and salt ; add the beaten yolks of eggs, the butter, and the boiling water with chocolate melted in it. Cook till thick, stirring constantly. Flavor and pour into a pie-shell made according to General Directions. Cover with a meringue made from the whites of eggs and powdered sugar
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