Aunt Sarah's Lemon Pie
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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 Pennsylvania Dutch cookery (Pennsylvania Dutch); 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
- This is a good, old-fashioned recipe for lemon pie, baked with two crusts, and not expensive.
- Grate the yellow outside rind from one lemon, use juice and pulp, but not the white part of rind;
- mix with 2 small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1 large tablespoonful of corn starch, moistened with a little of the one cup of water.
- The yolks of 2 eggs were added.
- Mix all ingredients and add the stiffly beaten whites of eggs.
- This quantity will fill three small pastry crusts.
- The mixture will measure nearly one quart.
- Pour into the three crusts, moisten edges of pies, place top crusts on each pie.
- Pinch edges of crust together and bake in hot oven.