johns patisserie presentation
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Lemon Meringue Pie
By John Goldie
Executive Summary/Introductio
nIn this project I will produce an in depth study of Lemon Meringue Pie
I will also design and product a Modern take on Lemon Meringue
Pie
Method behind Lemon Meringue Pie
Pastry
Lemon curd
Meringue
The History & background
of the product
Original Recipe
[1769] A Lemon Pudding
[1847] "Meringue Pie
[1871] "Lemon Custard Pie No. 2
[1879] "Lemon Pie.
[1882] "Lemon Pie (no. 3)
[1885]"Lemon pie.
Analysis
ModificationsLemmon pudding
Pastry case to hold pudding
Sweet pastry to help with eating
Meringue topping
Cultural
French meringue
Italian meringue
American meringue(beaten and cooked)
My Project
Explanation of Modern
InterpretationDesignHistory
Flavour
Inspiration
Texture
Dietary and nutritional information
Couldn’t work the dietary panel online…. Can I get some help mark? ;)
Costing information
Overall analysis
References1. The Experienced English Housekeeper, Elizabeth
Raffald, with an introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 82).
2. Common Sense in the Household: A Manual of Practical Housewifery, Marion Harland [1882] (p. 350)
3. Mrs. Crowen's American Lady's Cook Book, Mrs. T. J. Crowen [Dick & Fitzgerald:New York] 1847 (p. 256)
4. http://www.foodtimeline.org/foodpies.html#lemonmeringuepie
5. --Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal [Alfred A. Knopf:New York] 1996 (p. 275)
6. Korey Field
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