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Chicago cookbook, 1930s?
Page 69
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Frozen Lime Pie Beat 2 eggs until thick and lemon color Gradually add 1/2 cup sugar continue to beat until the mixture is light & fluffy, add enough green fruit color to tint mixture a pale green. Stir in 1 cup light cream, 1/3 cup lime juice add 1 tablespoon grated lime rind Mix well. Turn into bowl and beat until smooth with mixer. Return to tray and freeze. Mix 1 cup ginger snap cooky crumbs and 3 table melted Butter Place mixture on bottom and sides of a 9 inch pie plate. Whip 1 pint chocolate ice Cream until smooth Spread in Crust Top with lime mixture Garnish with grated choc - Place in freezing comp - of the refrigator freeze until firm -
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Frozen Lime Pie Beat 2 eggs until thick and lemon color Gradually add 1/2 cup sugar continue to beat until the mixture is light & fluffy, add enough green fruit color to tint mixture a pale green. Stir in 1 cup light cream, 1/3 cup lime juice add 1 tablespoon grated lime rind Mix well. Turn into bowl and beat until smooth with mixer. Return to tray and freeze. Mix 1 cup ginger snap cooky crumbs and 3 table melted Butter Place mixture on bottom and sides of a 9 inch pie plate. Whip 1 pint chocolate ice Cream until smooth Spread in Crust Top with lime mixture Garnish with grated choc - Place in freezing comp - of the refrigator freeze until firm -
Szathmary Culinary Manuscripts and Cookbooks
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