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Lemon Pie
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.
Jib. of finely-grated breadcrumb, 6oz. of sugar, the grated rind and juice of one Lemon, and the beaten yolks of four and the whites of two eggs. Mix these ingredients well, adding a little milk if not sufficiently moist ; turn them into a buttered pudding-basin, and tie a cloth over. Put the pudding into a saucepan of boiling water and boil it for four hours. When cooked, turn the pudding on to a dish and serve with a good wine sauce, either in a sauceboat or poured over it. (19) Grate the rinds of four moderate-sized Lemons and squeeze and strain their juice; beat the yolks of ten eggs; warm and beat Coz. each of butter ami caster sugar ; mix the ingredients together, add Jib. of finely-grated bread- crumb, 2oz. of blanched and pounded almonds, and 1 wineglassful of rose-water
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