A Famous Lemon Pie

Ingredients

• 1 teaspoon cloves
• one egg
• 1 teacupful of granulated sugar
• 1 lemon
• three lbs
• 6 lbs
• 3 lbs
• 4 large lemons
• 4 grated nutmegs
• 1 glass of plum

Directions

1. _Made in its perfection by Mary Robertson Hawkins, a great-great-granddaughter of Jonathan Law (last Colonial Governor of Connecticut), and contributed by her daughter, Mary E. Chandon._

2. One egg, 1 teacupful of granulated sugar, 1 lemon, grated rind and pulp. After grating the rind, the lemon is carefully peeled so as not to break the sections, which must be picked apart, all the thin skins and seeds taken off and the pieces of pulp put on a plate to catch any drops of juice. The egg is slightly beaten with a fork in a shallow bowl or dish, yolk and white together, then the sugar is added gradually, then the grated rind, pulp and juice of the lemon. A pie plate has been lined with a rich puff paste, in which the mixture is poured, then with crossed narrow strips of the puff paste, cut with a jugging iron. Bake in a sufficiently hot oven for the mixture to rise, it will fall when cold; when slightly brown cover lightly with a paper until the crust is well baked. This pie has no upper crust and is very rich and delicious if the directions are strictly followed.

3. AUNTY’S MINCE MEAT.

4. MRS. PRESCOTT ADAMSON, GERMANTOWN, PA.

5. Three lbs. beef suet chopped fine, 6 lbs. Sultana raisins chopped fine, 6 lbs. cooking apples chopped fine, 3 lbs. currants picked, washed and chopped fine, 4 large lemons, juice and rind grated, 1 lb. sweet almonds chopped, 1 oz. butter, 4 grated nutmegs, 1 teaspoon cloves, 1 lb. sugar, 1 lb. citron, 1 pt. cider, 1 pt. brandy, 1 glass of plum or peach jam. Cover with brandy, paper, and add a little spirits every time you take any from jar.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.