The Vintage Recipe Project: Lemon Sponge Pie
There are a couple of really fun aspects of recreating vintage recipes for the Vintage Recipe Project.
I enjoy collecting these old cook books. I enjoy reading how the recipe themselves are written. Each recipe is pared down to the bare minimum of directions and sometimes they are not in the order that this modern day cook is used to finding them in a written recipe. Some of the ingredients are called by different names or different terms are used for processes that I am used to in modern terms.
Note to self CAREFULLY check vintage recipe ingredients before making. More on this in a minute. Some vintage recipes might also be missing an ingredient that an experienced baker should realize and add.
This recipe for Lemon Sponge Pie came together beautifully. Which is a surprise since I had a little 40 lb distraction working in the kitchen with me this morning. My granddaughter Hailey was here.
Luckily I had a small piece of pizza dough in the refrigerator, that I had saved from a few days ago just for her. She loves to roll the dough out and make her own creations.
though I read it at least three times before I started baking and who knows how many times while I was putting everything together I still missed that it was missing salt.
One of my blog readers left a comment and told me that the sponge pies are very popular Amish or Pennsylvania Dutch recipes and wondered if the area the cook book had come from had any Amish nearby.
“Tina said, Sponge pies, especially lemon sponge, are very typical Amish or Pennsylvania Dutch recipes.
This recipe for Lemon Sponge Pie came from a cookbook from the area of Bradford County, Pennsylvania. Another area that has a large population of Amish.
Lemon Sponge Pie Recipe
Adapted from a recipe taken from A Cook Book Of Favorite Tested Recipes. Compiled by Home Economics Committee of Bradford County Pamona Grange, No. 23 1950 Recipe submitted by Rachel Schmoll of Wysauking Grange, No. 58
Just mix them together so the butter is completely incorporated into the sugar.
See the picture above. This is what happens when you attempt to mix 2 tablespoons of flour into to egg yolks. After that mess I changed things up a bit. Beat the egg yolks into the cup of milk and slowly added the flour. I then whisked it in until all lumps are gone.
Made your lemon sponge pie last night. Declared as the best lemon pie my husband has ever eaten! Thanks for the recipe, it certainly is a keeper!!! Jaime