Lemon Pie

Ingredients

• 1 heaping tablesp corn starch
• 1 cup boiling water
• 1 teasp butter
• 1 cup sugar
• 1 well-beaten egg
• the juice of 1 lemon
• the grated rind of 1 lemon

Method

1. 1

   Moisten 1 heaping tablespoon corn starch in a little cold water, add 1 cup boiling water, and cook until the corn starch is done, then add 1 teaspoon butter, 1 cup sugar; remove from fire, stir vigorously, and when cooled off a little add 1 well-beaten egg and the juice and grated rind of 1 lemon.

2. 2

   Bake between two crusts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 43. The excerpt below is the record exactly as published.

the grated rind of 1 lemon and 1 orange, and the juice of both. Mix thoroughly, bring to a boil, and set away in fruit cans. This will keep a long time. — [Mrs. M. A. B., Tenn. Mince Meat III To 4 lbs beef, cooked and chopped, add 3 lbs chopped suet, 8 lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon; any kind fruit juice or jelly — sweet pickle or canned fruit juice — to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up once and put away in jars. This does not need air-tight sealing. Tie closely with paper and keep in a dark, dry, and cool place. — [Mrs. C. T. C. New Mex. MINCE AND LEMON PIES 69 Pork Mince At pig killing time save 1 head, 1 heart, and 2^^ lbs tenderloin. Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender. Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, % lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and enough cider to make it as juicy as liked. Cook in a granite kettle until the fruit is done, being careful not to let it scorch. Have ready some glass fruit jars, pack the mince in these and seal while hot. Keep in a cool, dark, and dry place. This makes excellent mince pies, and just as good as any beef mince pie I ever tasted. — [Mrs. A. C, W. Va. Green Tomato Mince Chop fine, drain off the juice, and then measure 6 cups green tomatoes, add 6 cups sour chopped apples, 4 cups brown sugar, 2 cups molasses, V2 cup butter, 1^ cup vinegar, and 1 tablesp salt. Cook about 3 hours, and when nearly done add "^ grated nutmeg, 1 scant teasp cloves and I teasp each all- spice and cinnamon. If liked add raisins when making these pies. Every one enjoys our "mince" pies, and will hardly believe it when I tell them it is only tomato pie. We put up a large quantity of this mince every fall. — [Miss M. E. B., Mich. Lemon Pie Moisten 1 heaping tablesp corn starch in a little cold water, add 1 cup boiling water, and cook until the corn starch is done, then add 1 teasp butter, 1 cup sugar; remove from fire, stir vigorously, and when cooled off a little add 1 well-beaten egg

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