Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two eggs, 1 cup of sugar, 1/2 cup of butter; cream butter
and sugar together, beat whites and yolks separately, add the
yolks to the creamed butter and sugar, then add 3 tablespoon-
fuls of boiling water. Put this mixture in a double boiler, and
heat, stirring constantly. As soon as hot remove from the fire,
do not boil, then add the beaten whites of the eggs, 1/2 teaspoon
lemon, 1/2 teaspoon vanilla, stir in lightly and serve.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two-thirds cup sugar, 1/2 cup butter, 1 egg, or the yolks of
2 eggs, 1 teaspoon of lemon. Stir butter and sugar together;
then add egg and beat well. Just before serving add 3 or 4
tablespoons boiling water, also the lemon.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

Into double boiler place
1 qt. milk and a pinch of salt

Let come to boil and add
3 tablespoons minute tapioca

Cook for 15 minutes, add
Yolks 3 eggs
2-3 cup sugar, juice and grated rind
1 lemon beaten together

Cook slowly 5 minutes. Turn into serving dish and
fold in carefully beaten whites of 3 eggs. Set on ice and
serve with plain or whipped cream.