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Aunt Jemima’s Lemon Pie

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Six eggs, One and one-half cups of sugar, Two tablespoonsful of butter, Three lemons, Two tablespoonsful of flour, One-half teaspoonful of baking powder, One cup of milk.
  2. To well beaten yolks add sugar, flour, milk, butter, baking powder, juice and grated rind of three lemons.
  3. Cook in double boiler until thick and then bake on a nice crust.
  4. After baking, make a meringue of the whites and bake a delicate brown.