Mock Lemon Pie

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup water
• 2 tablespoons flour
• a little tartaric acid to suit taste
• Flavor with lemon extract

Method

1. 1

   Put water and sugar on stove and let come to a boil, mix yolks of eggs and flour with a little water and stir in.

2. 2

   Beat whites with a little sugar for top.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 22. The excerpt below is the record exactly as published.

Mock Lemon Pie. 3 eggs, 2 cups sugar, 1 cup water, 2 table- spoons flour, a little tartaric acid to suit taste. Flavor with lemon extract, put water and sugar on stove and let come to a boil, mix yolks of eggs and flour with a little water and stir in. Beat whites with a little sugar for top. MRS. D. H. MORLEY. > ORINDA ROBINSON. Cream Lemon Pie. Wash and dry thoroughly 1 large lemon or 2 smaller ones, grate off all the yellow rind, remove all the white skin and grate the remainder of lemon, thus discarding the seeds and inner pulp. To this grated lemon add 2 tablespoons sweet milk. Place this on the stove and allow to cook slowly. When thoroughly cooked, add the well beaten yolks of three eggs, place on stove again and allow eggs to cook. MRS. F. L. BUCKIO. Apple Pie. 2 cups apples after they have been put through a sieve, yolks of three eggs, 1 tablespoon butter.. Sweeten to taste. Put in crust and bake. When cold put sweetened whipped cream and nutmeg on top. MRS. CHAS. AVERILL. Apple Dumplings. Make a rich biscuit crust, 1 pint flour is sufficient for 6 good sized dumplings; core and pare apples with- out breaking them; rather small apples should be used; fill the cavity with jelly or chopped raisins or nuts or dates; divide dough into six parts and roll until large enough to cover 1 apple. May be - baked or steamed. : | eye MATTIE STRONG. 36 CARBON COUNTY COOK BOOK é Mince Meat. 114 lbs. round steax, 10¢ worth suet, 2 pkgs. raisins, 2 pkgs. currants, double the amount with apples, 14 glass brandy, 1 quart jelly, 2 cups sugar, 3/4, cup vinegar, 1 spoon each ‘of allspice, cloves, nutmeg and a pinch of ginger. , MRS. J. H. REDD. Mince Meat. 8 cups minced beef (2 lbs.), 12 cups minced suet (3 lbs.), 12 cups currants (4 lbs.), 12 cups chopped tart apples (3 Ibs.), 2 cups raisins (1 lb.), 2 teaspoons mixed ground spices, cin- namon, allspice and cloves, 4 orange and lemon rinds boiled tender and chopped (114 lbs.), 2 cups common brandy (1 pint), 14 cups cider (3814 qts.).. Season beef and suet with salt and pepper, then mix all and keep in jar or keg from 1 to 2 weeks before using. * MRS. GEORGE HARMER, Helper. Sweet Potato Pie. Peal, boil and mash through sieve 4 or 5 medium sweet potatoes. Then cream together 14, cup butter and 14 cup sugar, adding well beaten yolks of 3 eggs, juice and grated rind of 1 lemon and pinch of cinnamon. Now add potato pulp and 1 cup milk, finally fold in stifly Beaten whites of eggs and pour into pie pan lined with flaky, rich pastry. Bake in moderate oven. MRS. L. H. DOYLE. Brown Sugar Pie. 3 egg yolks, 1 cup brown sugar, 1 table- ‘ spoon melted butter, 1 teaspoon vanilla, 1 heaping tablespoon flour, 1 cup milk. Method: Mix all together and cook in double boiler to the consistency of custard. When cool pour into baked crust. Whip whites of eggs stiff, place on top of pie and brown in oven. MRS. W. D. ROGERS. / Squash Pie. Banana squash is best. 1 quart strained squash, ) A quart rich milk, 3 cups sugar, 1 tablespoon molasses and flour, 1 WA teaspoon each of ginger, allspice, nutmeg and cinnamon, 14 tea- spoon cloves, pinch of salt, 6 eggs, stir all together and bake in three large pie tins lined with pie crust. MRS. G. A. FAUSETT. Green Tomato Pie. Plain pie crust for top and bottom. 2. medium sized green tomatoes sliced very thin, 14 cup sugar, dash of cinnamon, juice of 14 lemon, 3 very thin slices lemon cut up. Place in kettle and let come to boil, add a little water if necessary, thicken with 2 teaspoons flour. Pour in pie tins and cover with pie crust. Serve hot or cold. | | GRACE F. HENRY, Salt Lake City. _ Vinegar Pie. For each pie wanted yolks of 2 eggs, 2 teaspoons vinegar, 14 cup sugar, 2 heaping teaspoons cornstarch, 1 teaspoon lemon extract. Mix to a paste and add 1 cap boiling water. Boil about 3 minutes, stir constantly. Bake pie crust and fill with the mixture. Whip whites of eggs with 4 teaspoons sugar, season with vanilla and spread on pie and return to oven to brown. , JESSIE OCKEY. Ce CARBON COUNTY COOK BOOK BY " ‘ PUDDINGS AND SAUCES Plum Pudding. 1 pint bread crumbs, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon cinnamon, juice and rind of lemon, 14 nutmeg, 3 eggs, 14 pound suet chopped fine, 1 pound citron, 14 teaspoon soda. Mix together dry ingredients, beat egg yolks and whites together, add them to 14 cup molasses. Dissolve soda in a little warm water, add it to molasses and eggs, mix with dry ingredients. Steam 3 hours. MRS. JOHN CAUSER. Steamed Brown Pudding. 114 cups bread crumbs, 1 cup mo- lasses, 1 egg, 14 teaspoon cloves, 14 teaspoon allspice, if teaspoon cinnamon, 1 tablespoon butter, 1 teaspoon soda, 1 cup raisins, 14 cup flour. Mix and steam 3 hours. MRS. DORA WOOTTEN. Sauce for Brown Pudding. 114 cups powdered sugar, 1 ezg, butter size of half egg, nutmeg, mix, beat together and serve over brown pudding. MRS. DORA WOOTTEN. Fruit Pudding. 1 cup chopped suet, 2 cups bread crumbs, 1 cup flour, 2 eggs, 1 cup each raisins and currants, 14 teaspoon nut- meg, 1 cup sugar, 1| level teaspoon soda dissolved in tablespoon hot water, enough buttermilk to make stiff batter. Pour into pan and set in steamer. Steam 2 hours. MRS. O. H. GUYMON. Suet Pudding. 1 cup chopped suet, 1 cup molasses, 2 cups sour milk, 3 cups flour, 1 cup currants, 1 teaspoon soda, 1 teaspoon cinnamon, 1 cup dates or figs finely chopped, 14, cup citron, 1 cup raisins. Mix all ingredients together, steam 3 hours. Serve hot. MRS. JOHN BRYNER. Suet Pudding. 1 cup suet chopped fine, 1 cup boiling water, % cup molasses, pinch salt, 1 teaspoon soda in hot water, 1 cup rais- ins, 1 cup currants, 1h 'te spoon cinnamon, 14 cup nuts chopped fine, flour to mix stiff, steam in cans 3 hours, boil without stop- in es MRS. JAMISON. Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar as has been caramelized. When caramel is dissolved pour the milk over 2 cups stale bread crumbs. Add 2 eggs slightly beaten, 1, cup sugar, 14 teaspoon salt and 1 teaspoon vanilla. Pour into buttered pudding dish and bake oy. 1 hour. Serve with cream, plain or beaten. i RODA PACE. Honey Pudding). {i cup honey, 1 Bix chopped suet, 1 cup sweet milk, 1 cup pee cup currants, 1 cup chopped dates, 1 teaspoon soda, 1 teaspoon salt. Spices to taste, flour to make stiff. Steam 3 hours in cans. MRS. REX MILLER. 38 CARBON COUNTY COOK BOOK Vegetable Plum Pudding. 1 cup grated carrots, 1 cup grated — potatoes, 1 cup suet chopped fine, 1 cup brown sugar, 1 cup raisins or currants, 2 cups flour, 1 teaspoon baking powder, 14 teaspoon each of cinnamon and nutmeg, pinch of salt, 1 egg if desired. Sift dry ingredients with flour and add to fruit and vegetables a little at atime. Boil in a sack for 2 hours. MRS. ROSY ANDERSON. MRS. MARY EVANS. Rice Pudding. 2 cups milk, 2 tablespoons butter, 2 tablespoons flour

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