16th century lemon pie
Apr. 2nd, 2007 08:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
frualeydisThis recipe is from Anna Weckerin's cook book, which was first printed in Basel in 1598. I tried it this weekend, because we're planning to have it on the feast at our AGM in two weeks time.
The idea of the feast is to only use ingredients that were available at this time of year. That give a lot of limitations when it comes to the use of fruit and vegetables, but lemons were preserved by salting and can thus be used. But I'm not going to first salt lemons and then remove the salt, not this time.
The recipe:
Mix lemon juice and egg yolks to the thickness of a porridge. Sweeten it with sugar, as you please and then some of the yellow peel grated. Pour it in a form with dough and cook it in the oven until it's ready.
Modern quantities:
4 egg yolks
1 1/2 - 2 dl of powdered sugar
3/4 dl of lemon juice
1 teaspoon grated lemon peel
You're assumed to know how to make pie dough yourself :)
Anyway, it was good. I think I will make a little more of the lemony stuff and less dough next time.
The idea of the feast is to only use ingredients that were available at this time of year. That give a lot of limitations when it comes to the use of fruit and vegetables, but lemons were preserved by salting and can thus be used. But I'm not going to first salt lemons and then remove the salt, not this time.
The recipe:
Mix lemon juice and egg yolks to the thickness of a porridge. Sweeten it with sugar, as you please and then some of the yellow peel grated. Pour it in a form with dough and cook it in the oven until it's ready.
Modern quantities:
4 egg yolks
1 1/2 - 2 dl of powdered sugar
3/4 dl of lemon juice
1 teaspoon grated lemon peel
You're assumed to know how to make pie dough yourself :)
Anyway, it was good. I think I will make a little more of the lemony stuff and less dough next time.