Lemon Pie (No. 1)

Ingredients

• 1 cup of buttermilk
• 1 1/2 cups sugar
• 4 eggs
• 1 tablespoon butter
• 1 tablespoon cornstarch
• Juice and rind of 2 lemons

Method

1. 1

   Beat yolks and reserve whites for meringue.

2. 2

   Add other ingredients and cook in a porcelain pan until thick.

3. 3

   Fill shells, spread meringue on top, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 53. The excerpt below is the record exactly as published.

4 eggs, 2 cups of sugar, ^ cup butter, 1 cup of grated chocolate, 1 cup of cream. Flavor with vanilla. Mix and cook in sauce- pan till it begins to thicken. Cook crust slightly, fill with the mixture and cook in oven till stiff. Cover with meringue. CHOCOLATE PIE (No. 2) Mrs. Strauder Goff Stir the yolks of two well-beaten eggs, ^ of a cake of chocolate and a teacup of sugar into nearly a pint of new milk. Set over the fire and stir till it comes to a boil, then add 2 tablespoons of corn- starch dissolved in milk and | cup of butter. Let it cook till it thickens, stirring all the time. Then pour over the beaten whites of the eggs, set back 203 THE BLUE GRASS COOK BOOK on the stove for a few minutes, till the whites are cooked, and add a teaspoon of vanilla after taking oiF. The pies made with this filling should be made with a top crust and are better served cold with cream, either plain or whipped. It makes a par- ticularly attractive dessert made in little individual pie pans and served with frozen whipped cream. COCOANUT PIE E. D. P. ■| pound of butter, ^ pound of sugar, creamed with butter, 3 eggs, beaten well, 1 cup of rich milk, in which cocoanut has been soaked, 1 cocoanut grated. Cook before putting in pastry. CRANBERRY PIE Miss Mary Bashford 1 teacup of sugar, 1 teacup of cranberries, or cherries, ^ teacup of raisins, 204 PASTRY 1 tablespoon of butter, 1 tablespoon of flour. Cream butter, add flour, then sugar and cran- berries. Put mixture in raw crust and bake with top. Cook 30 minutes in slow oven. CREAM PIE (No. 1) V. C. G. 1 quart of sweet milk, 2 eggs, 9, tablespoons of flour. Mix the flour with some of the milk and let the remainder come to a boil. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time. When cold, flavor with essence of lemon. Bake a crust made of rich puff^ paste, and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible. 205 THE BLUE GRASS COOK BOOK CREAM PIE (No. 2) Miss Mary Bashford 4 eggs — yolks only, leaving whites for a meringue, 1 pint of cream instead of butter, 3 kitchen spoons of flour, f pint of sugar. Flavor and bake. Meringue on top. Make lemon pies the same way, using juice of 5 lemons. IRISH POTATO PIE 1 pint mashed potatoes, ■^ pint cream, 4 eggs, f pound sugar, 1 orange, 1 cup of butter. Cook and mash the potatoes. Beat the eggs together, add sugar and butter and beat well. Then pour in the cream and add the potatoes and stir well. Flavor with the juice of 1 orange. Bake in paste and cover with meringue of well- beaten whites of 2 eggs and 2 tablespoons sugar. 206 PASTRY LEMON PIE (Nrt 1) Mrs. R. H. Hanson 1 cup of buttermilk, 1^ cups sugar, 4 eggs, 1 tablespoon butter, 1 tablespoon cornstarch. Juice and rind of 2 lemons. Beat the yolks and reserve the whites for the meringue. Add the other ingredients and cook in, a porce- lain pan till thick. Fill the shells, spread the meringue on top and brown in the oven. LEMON PIE (No. 2)

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