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L. Gagnore cookbook, 1930-1940
Page 43
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It is well to sprinkle a little flour on bottom crust and on top of apples, as this prevents the juices from soaking into the pie crust. Lemon Pie 5 tbsp cornstarch 2 c boiling H2O 1/2 Tsp salt Rind + juice 2 lemons 1 c sugar Yolks of 4 eggs Mix cornstarch, salt and sugar, add boiling water and boil 5 min. Add the grated rind and juice of lemons. When slightly cool add well beaten yolks. Add filling to baked crust and cover with a meringue made of the whites of eggs and 4 tbsp sugar. Return to oven to brown. This filling makes two pies. Raisin Pie 1 c raisins 4 tbsp sugar 1/2 water 2 tbsp cornstarch
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It is well to sprinkle a little flour on bottom crust and on top of apples, as this prevents the juices from soaking into the pie crust. Lemon Pie 5 tbsp cornstarch 2 c boiling H2O 1/2 Tsp salt Rind + juice 2 lemons 1 c sugar Yolks of 4 eggs Mix cornstarch, salt and sugar, add boiling water and boil 5 min. Add the grated rind and juice of lemons. When slightly cool add well beaten yolks. Add filling to baked crust and cover with a meringue made of the whites of eggs and 4 tbsp sugar. Return to oven to brown. This filling makes two pies. Raisin Pie 1 c raisins 4 tbsp sugar 1/2 water 2 tbsp cornstarch
Szathmary Culinary Manuscripts and Cookbooks
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