Aunt Jemima's Lemon Pie

Name: Aunt Jemima's Lemon Pie
Ingredients: Six eggs,; One and one-half cups of sugar,; Two tablespoonsful of butter,; Three lemons,; Two tablespoonsful of flour,; One-half teaspoonful of baking powder.; One cup of milk.

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1795Calories

47 gProtein

327 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1795 kcal

Protein47 g

Carbohydrates327 g

Fiber0 g

Sugars314 g

Total Fat59 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1208 mg

Sodium760 mg

Potassium812 mg

Calcium608 mg

Iron6.5 mg

Magnesium71 mg

Phosphorus911 mg

Zinc5.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.5 mg

Folate166 mcg

Choline925 mg

Caffeine0 mg

Water450 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 19. The excerpt below is the record exactly as published.

AUNT JEMIMA'S LEMON PIE Six eggs, One and one-half cups of sugar, Two tablespoonsful of butter, Three lemons, Two tablespoonsful of flour, One-half teaspoonful of baking powder. One cup of milk.

Cook this with the app: pantry check, scaling, and the assistant.