This is a recipe card from a restaurant that was found in a large collection of recipe, date unknown. Recipe is typed below and the scanned copy is clickable if you’d like to view a larger size.
“MILE HIGH” LEMON CHIFFON PIE
INGREDIENTS
8 egg yolks slightly beaten
1 cup sugar
2 lemons (juice)
2 lemon rinds grated
Salt to taste
Cook in double boiler, stirring frequently until consistency of thick custard.
2 tablespoons unflavored gelatine
1/2 cup cold water
Soak gelatine in cold water until dissolved–add to hot custard and cool.
8 egg whites beaten . . .
1 cup sugar
Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.
Stone’s Restaurant
Since 1887
MARSHALLTOWN, IOWA