Lemon Pie with Pulp
From The encyclopaedia of practical cookery, 1892
Serves 2
These pies can be served either hot or cold.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 306. The excerpt below is the record exactly as published.
and pulp, freed of the pips and chopped, of a Lemon in a saucepan with 1 pint of water. Boil it, then stir in 1 breakfast-cupful of sugar and 1 teacupful of flour, previously mixed while dry ; when Lemons — continued. half thickened take it off Line some buttered pie-dishes with puff paste
Cook this with the app: pantry check, scaling, and the assistant.