From: Woodchuck
Date: Wed, 25 Jul 2001 20:13:44 -0400 (EDT)
I am about to consume a Lemon Pie. To make one:
Water
Unbleached White Flour
Partially hydrogenated soybean and cottonseed oils
High Fructose Corn Syrup
Sugar
Food starch modified from corn and tapioca
Less than 2% of:
Dextrose
Citric Acid
Salt
Lemon juice
Sodium Stearoyl lactylate
Sodiam diacetate
Natural and Artificial Flavors
Sodium Benzoate (A preservative)
Whole Eggs
Carboxymethyl cellulose
Cellulose gum
Titatium dioxide
Potassium sorbate (a preservative)
FD&C Yellow 5
FD&C Yellow 6
Algin
beta-Carotene
Whey
Take those, process in equipment that also processes
products that contain tree nut products.
Mmmmmmm. Goooooood.
Why is it that when I *make* a lemon pie, I use
Flour, lard, sugar, salt for crust. Lemon juice, egg, milk, sugar for
custard. (Or lemon juice, cornstarch and sugar for the other kind).
Of course my lemon pies suck. It must be the lack of titanium dioxide
[a white pigment used in paint].
Dave
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