Lemon Pie - Double Crust
From The home cook book, 1905
Serves 8
This will make one pie.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
LEMON PIE— DOUBLE CRUST Grate the rind and take out the pulp of one lemon and extract the seeds. Carefully chop the pulp fine in a granite pan, as a wooden chopping bowl would absorb the juice. Add the juice to the chopped lemon. Mix in a saucepan one teacup of sugar, one teacup of water, and one tablespoon of flour dissolved in water, and stirred smooth. Set the saucepan In another of hot water, and stir constantly until the mixture boils, stirring until it thickens. Then take off and pour over the lemon. Stir all together, and when cool add one beaten egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.