Ingredients:
- 1 lemon
- 1 scant cup sugar
- 2 Tablespoons flour (rounded full)
- 2 eggs, separated
- 1 1/2 cups boiling water
- 1 heaping Tablespoon butter
- 2 drops vanilla extract
- 4 Tablespoons sugar
- pie crust
Preparation:
One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eggs, beat until light; then add one and a half cups of boiling water, in which has been melted a heaping tablespoonful of butter; lastly, add three drops of vanilla extract. When baked, cover with the whites of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar. Return to the oven until it is a very delicate brown. This makes two small pies, or one large one.
MRS. P. O. SHARPLESS.
Recipes 1894 Style |Pies 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
