Dessert
Lemon cream pie (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a quart of milk and stir into it one-third of a cupful of prepared flour wet with a little cold milk.
- Beat the yolks of five eggs light with five tablespoonfuls of sugar, and add the milk and flour to this.
- Let all cook together for one minute after they come to the simmer;
- Bake in open shells of puff paste, and, as soon as the custard is set, cover it with a meringue made of the whites of the five eggs beaten stiff with three tablespoonfuls of powdered sugar.
Historical transcription
Source method
- 1
Heat a quart of milk and stir into it one-third of a cupful of prepared flour wet with a little cold milk. Let this get hot, stirring all the while. Beat the yolks of five eggs light with five tablespoonfuls of sugar, and add the milk and flour to this. Let all cook together for one minute after they come to the simmer; take from the fire and add the juice and grated peel of a large lemon. Bake in open shells of puff paste, and, as soon as the custard is set, cover it with a meringue made of the whites of the five eggs beaten stiff with three tablespoonfuls of powdered sugar. Brown lightly and serve cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.