vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pies
From The Henderson cook book, 1914
Serves 2
Recipe by Miss Helen Tull, Philadelphia.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 42. The excerpt below is the record exactly as published.
LEMON PIES. Two lemons, ^4 pound butter, yolks of 3 eggs, 1 cup sugar. Cream butter and sugar, add yolks, lemon rind grated and juice, 1/2 cup water, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.