LEMON PIE

Name: LEMON PIE
Ingredients: one and two-thirds cups of sugar; two-thirds cups flour; grated rind and juice of two lemons; yolks of four eggs; pinch of salt; butter size of an egg; two small cups of water

From Trinity cook book, 1925

Recipe by MRS. SAM HAIRSTON.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 22. The excerpt below is the record exactly as published.

LEMON PIE Mix one and two-thirds cups of sugar with two-thirds cups flour, grated rind and juice of two lemons, yolks of four eggs, pinch of salt, butter size of an egg, two small cups of water

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