Lemon Pie

Ingredients

• 2 apples
• 1 large lemon
• 1 egg
• 4 oz. castor sugar
• 1 oz. butter
• pastry

Method

1. 1

   Line a tart tin with pastry.

2. 2

   Chop apples and lemon finely, mix with other ingredients, and pour into the tin.

3. 3

   Bake in a brisk oven until golden brown.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 72. The excerpt below is the record exactly as published.

1 oz. butter, flavouring. Heat the milk and flavour it with a bay-leaf, or rind of lemon or vanilla; then take out the flavouring and boil the milk. After mixing the ground rice very smoothly with a little cold milk, pour the boiling milk over it, stirring all the time. Put it back in the saucepan and boil till it thickens, then pour it into a basin, and when it is cool mix in the sugar and butter and the beaten eggs, and put the pudding into a buttered pie-dish and bake in a very slow oven. It is a great improvement to put a deep rim of pastry round the pie-dish before putting in the pudding. Ground Rice Mould. — 2 oz. ground rice, 1 pint milk, i| oz. white sugar, flavouring. Mix the ground rice with a very little cold milk to a smooth paste. Put the remainder of the milk with the sugar and flavouring into a saucepan, and let it boil. When it boils stir in the ground rice that has been already mixed, then let it boil quickly till it leaves the saucepan and clings to the spoon. Rinse out a mould in cold water and pour in the mixture. Leave to set, and turn out. Hasty Pudding (1). — Put some milk into a saucepan to boil, and when it quite boils dredge in some flour, and keep stirring all the time to prevent it burning. When it is very thick turn it out and stir for another minute, adding a little butter, sugar, and currants. Hasty Pudding (2). — 1 oz. flour, i pint hot milk and \ pint io8 SWEETS. cold, i egg, a few currants, and some sugar. Put the milk on to boil in an enamel saucepan. Whilst boiling whisk the egg in a basin and mix with it the flour, sugar, and cold milk very smoothly. Pour the boiling milk over it, stirring all the time, and put it back in the saucepan, and stir till it boils again ; strew in a few currants and serve. Claret Jelly. — § pint claret, | pint water, 4 oz. sugar, 8 cloves, 2 stick of cinnamon, 1 oz. gelatine, ^ a small teacup of red currant jelly. Put the gelatine, water, sugar, and spice into a saucepan with the red currant jelly ; leave till they are melted, then add rather more than half a pint of claret and boil three minutes. Strain, and put in a mould that has been well rinsed in cold water. Cherry-Brandy Jelly.— 2 oz. gelatine, £ pint boiling water, 1 bottle Morelia cherries beaten through a sieve and strained, £ lb. lump sugar melted with the gelatine, 1 teacup of brandy and cherry-brandy mixed. Pour the jelly into a mould rinsed first in cold water. How to Use Chivers’ Jellies.— Melt the packet of jelly in a little less than the amount of water specified, and make up the deficiency by using wine or the juice of oranges or lemons. For orange or lemon jelly grate the rind of an orange or the peel of a lemon in the water and boil it for ten minutes. Strain and melt the jelly in it, adding the wine or juice of the fruit. Junket.— Heat a quart of milk till it is lukewarm. Put into a cup half a teaspoon of powdered cinnamon, a tablespoon of castor sugar, and half a wineglass of brandy (this may be omitted). Stir till the sugar is dissolved. Add to the milk, put it into the dish in which it is to be served, and stir in a tablespoon of rennet. In three or four hours it will be firm and ready to serve. King’s Pudding. — 1 pint claret, £ wineglass brandy, i lb. loaf sugar, juice of one lemon, 1 teacup damson jam, i oz. gela- tine. Soak the gelatine in the claret, brandy, and sugar, stir over the fire. When it boils add the jam and boil all together for five minutes. Dip a china mould with a hollow centre in cold water, SWEETS. 109 and strain the mixture into it. When quite cold turn out care- fully and fill the centre with whipped cream. Lecha Crema.— 3 eggs (leaving out 2 whites), 2 oz. sugar, ii pints milk, 2 oz. flour. Put a pint of milk into a saucepan to boil. Mix the flour very smoothly with half a pint of cold milk and flavour as liked, add the boiling milk, and when cool the sugar and eggs well beaten, mix well, and boil up gently over a slow fire for a few minutes. Put some ratafias in a glass dish, and pour the mixture over them. Shake over some pounded cinna- mon. Serve cold. Lemon Cheese Cakes.— i lb. butter, i lb. loaf sugar, 2 lemons, 5 eggs. Put the butter and sugar in a double saucepan to get warm. Beat the eggs, and stir in with them the juice of one lemon and the grated rind of two. Add this to the other ingredients in the saucepan, and stir till of the consistency of cream. This should be made a day or two before it is wanted, and stored in a pot. Lemon Pie. — 2 apples, 1 large lemon, 1 egg, 4 oz. castor sugar, i oz. butter, pastry

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