Dessert
Lemon pie with crust
Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.
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.
- Beat two eggs light and stir into them two cupfuls of sugar;
- add a pint of water, three tablespoonfuls of cracker-dust, the same quantity of flour rubbed to a paste with a little cold water, the grated rind of one, and the juice of two lemons.
Historical transcription
Source method
- 1
Beat two eggs light and stir into them two cupfuls of sugar; add a pint of water, three tablespoonfuls of cracker-dust, the same quantity of flour rubbed to a paste with a little cold water, the grated rind of one, and the juice of two lemons. Beat hard, add a pinch, each, of cinnamon and nutmeg, and turn the mixture into pie-plates lined with pastry. Cover with an upper crust, cut gashes in this for the escape of the steam, and bake in a steady oven for forty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.