A Special Recipe for Lemon Meringue Pie

Thanks to the good friend who passed on to me an old cook book that belonged to her grandmother. It was published by the Grand Union Tea Company sometime after 1872, and is identified as The Young Wifes’ Own Cook Book,  “a practical cookery book of today, with minute directions on how to buy, dress, cook, serve and carve, with 300 standard recipes…”

One of my favorites so far is for Lemon Meringue Pie. (In the book it’s actually spelled “maringue”,) but it’s the method of preparation that I found most interesting.  Here’s the recipe right from the book, including punctuation:

“Boil three lemons until they are soft enough for a straw to penetrate the rind, mash them up fine with a tablespoon of butter, one cup and a half of powdered sugar, and the yolks of six eggs; make a thin crust, put in the mixture and bake it; when cool, beat up the whites of the eggs with one and a half cups of powdered sugar and spread it over the pie; brown it a nice color.”

There you have it. An entire recipe in one sentence, in one paragraph.  The young wives of yesteryear must have known a lot more about cooking when they got married than recent generations, me included.

I will try this one day and let you know how it comes out!

Your friend in the kitchen,

Jean

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Jean's Kitchen came about from a love of anything kitchen (except remodeling), a passion for food and cooking and a desire to share these things with others.
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