Strang
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); 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
- two tablespoonfuls melted butter
- eight tablespoonfuls white sugar
- three eggs
Method
- Take two lemons, three eggs, two tablespoonfuls melted butter, eight tablespoonfuls white sugar;
- squeeze the juice of the lemons and grate the rind of one, stir together the yolks of three eggs and white of one with the sugar, butter, juice and rind, then one (coffee) cup of sweet cream or milk, beat all for a minute or two;
- have ready a plate lined with paste, into which pour the mixture which will be sufficient for two pies of the ordinary size.
- Bake till the pastry is done.
- Meanwhile beat the remaining whites to a stiff froth and stir in four spoonfuls of white sugar.
- Take the pies from the oven and spread over equal parts upon each and return them quickly to the oven and bake a delicate brown.
- Take care that the oven be not too hot, or they will brown too quickly and cause the pie to fall when taken out.