Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Spread | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons of sugar
- 2 ounces of butter
- 1 cup milk in a double boiler
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon butter
- 2 cups of water
- 2 tablespoons cornstarch dissolved in cold water
- 1 cup boiling water
- 3 teaspoons corn- starch
- a piece of butter the size of a walnut
- 2 stale
- 2 lemons to which have been added 3 tablespoons of sugar
- 2 well beaten eggs
- 2 eggs
- 2 lemons
- 2 tablespoon's sugar spread over the pie
- 2 heaping tablespoons flour
- 3 well beaten eggs
- 1 lemon
- 1 eggs
- butter the size of a walnut
- butter the size of an egg
- lemon juice
Directions
"Exchange."
Powder 2 stale, small sponge cakes and beat into them the juice and grated rind of 2 lemons to which have been added 3 tablespoons of sugar. Melt and add 2 ounces of butter; simmer over the fire for a few moments and then add very gradually 2 well beaten eggs. Bake in puff paste shells.
PASTRY. 197
LEMON PIE, NO. 1.
Miss Annie Feeney.
Put 1 cup milk in a double boiler. Mix together 1 cup sugar, 2 tablespoons flour, 1 teaspoon butter, and the yolks of 2 eggs. When the milk has come to the boil, stir this mixture into it, and cook until it thickens. Take from the fire, add the juice of 2 lemons and a little of.^the grated rind, pour this into a freshlv baked crust. Then whip the whites of the eggs with 2 tablespoon's sugar spread over the pie and return to the oven to brown. Orange Pie may be made in a similar way.
LEMOX PIE. NO. 2.
Mrs. \Vm. Angle.
Take a deep dish, grate into it the yellow rind of 2, lemons ; add to that U cups sugar, 2 heaping tablespoons flour, or 1 of cornstarch. Stir well together, then add the yolks of 3 well beaten eggs; add lemon juice, 2 cups of water and a piece of butter the size of a walnut. Set this on the fire in double boiler, and cook until it strings like cold honey. Turn into a pie pan lined with paste ; bake, and when done, cover with a meringue of tlie whites of egg beaten up witli :'> small tablespoons sugar, and brown.
LEMON PIE, NO. 3.
Mrs. W. J. Barry.
Mix the grated rind and juice of 1 lemon, 1 cup sugar, beaten yolks of 2 eggs, 2 tablespoons cornstarch dissolved in cold water, and 1 cup boiling water. Cook and stir till thick. Pour into a pie pan lined with a freshly baked crust. Beat the whites of egg stiff with a little sugar, spread on top, and return to the oven until brown.
LEMON PIE, NO. %.
Mrs. John Taylor, Jr.
Mix together I] cups water. U cups sugar, 3 teaspoons corn- starch, butter the size of an egg, and the grated rind and juice of 1 lemon. Cook in a double boiler until beginning to thicken; add the beaten yolks of -1 eggs, stir till hot again, put in a paste- lined pan and bake. Make a meringue of the" whites of egg with a little sugar, sjiread over the pie, a!id return to the oven to brown.