Lemon Pie Filling
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 46. The excerpt below is the record exactly as published.
Two quarts of water, luckewarm; 16 pounds of flour, one-half ounce of yeast; mix stiff and let stand over night. In the morning add one- half pound of shortening, two and one-half ounces r.f salt, one ounce of soda. Mix very good and let rest for one or two hours. Bake smooth, pass through rollers, cut out , dock well with fork or docker and bake on dry pans in good hect. Butter Biscuits. ENGLISH. Rub one and one-fourth pounds of butter in six pounds of flour, fine ; add one-half ounce of salt, one quart of milk or water, make smooth dough, let rest a wile, break well, roll out one-fourth inch thick, dock well, cut out round, bake in medium heat. *J umhles FOR MACHINE One hundred and fifteen pounds of flour, sixty-five pounds of sugar, six gallons of milk, four and one-half ounces of ammonia, one- half pound of soda, one and one half pounds of cream tartar, four quarts of eggs, twenty-five pounds shortening, two ounces of lemon. — (.tS— SPECIAL RECIPES FOR Jiaa NUTRINE AND MARSH MALLOW I CI LINE. Paris Buns. Very fine and delicious. Rub together dry five and one-half pounds- of cake flour, two ounces of cream of tartar, one-fourth pound of butter, three-fourths pound of lard. Then make a bay in centre and put in two and one-half pounds of sugar and one and one-half pints dissolved Egg Nutrine ; then add one and one-fourth quarts milk and one ounce of soda, flavor with vanilla, and mix with odier ingredients light; then add one pound of currants and drop like drop cakes on pan. Wash with egg. and dust on top with powdered sugar. Eake hot. .Telly Rail. CHEAP. Two pounds sugar, three-fourth pint of Egg Nutrine, one-half pint of eggs, two-thirds ounce of soda. Beat all a few minutes with your hands, in a bowl; then add one pint of milk, lemon; and last three pounds of cake flour with one and one-third ounces of cream of tartar. Spread on level cooking tins, well greased, no paper on them. Bake hot. I)oui>lmuts or Crullers. Two and three-fourths pounds of sugar, one-half pound of butter, three-fourths of a pint of Egg Nutrine, little salt, mace, mix together. Then add two and one-fourth quarts of milk, and eight and one-half pounds of cake flour, sifted, with four ounces of baking powder. Coo/c/cvs. In all cookies Egg Nutrine will do the work of the eggs, use in same quantity as you would eggs, satisfactory. But, using your own recipe, use half Egg Nutrine and half eggs for first few batches. Lemon J*io l^illiiiix. Boil together two quarts of water, one and one-fourth pounds of sugar. Dissolve four ounces of corn starch in little water, add three- fourths of a pint of Egg Nutrine (one and one-half ounces), four lemon juice, two lemon rinds, and stir all in boiling syrup until it thickens. Pinch salt
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Cook this with the app: pantry check, scaling, and the assistant.