Lemon Pie, No. 1
From Catherine Owen's new cook book .., 1885
Bake until meringue is lightly colored.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 107. The excerpt below is the record exactly as published.
four ounces of sugar, a- cup of bread-crumbs and the yolks of three eggs and one white, the grated rind of two lemons, the juice of one. Stir briskly and pour into a pie-plate lined with paste, bake in a moderate oven ; beat two heaping tablespoonf uls of powdered sugar with the whites of two eggs, make a Pies and Tarts, 211 meringue and cover the pie with it; return to the oyen to color. LEMOK PIE, NO. 2. Two teaspoonfuls of corn-starch mixed with six of cold water; stir a scant cup of boiling water in it and boil, stirring all the while, just as you would make starch; when it has boiled five minutes, grate the rind of two lemons to it, add five ounces of sugar and the juice of the lemons, two ounces of butter
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Cook this with the app: pantry check, scaling, and the assistant.