Lemon Sponge Pie

Name: Lemon Sponge Pie
Ingredients: 1 full cup sugar; a lump of butter, the size of a walnut; the yolks of 2 eggs; the grated rind and juice of 1 lemon; 1 tblsp. flour; 1 cup of milk

From The Memorial Hall cook book, 1919

Recipe by Mrs. Joseph L. Tressl.

Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 22. The excerpt below is the record exactly as published.

Lemon Sponge Pie Cream 1 full cup sugar with a lump of butter, the size of a walnut, add the yolks of 2 eggs, the grated rind and juice of 1 lemon, 1 tblsp. flour, and 1 cup of milk

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