vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boston Lemon Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
The pie puffs up and falls a little after baking, but makes a delicious pie.
Presented as published in 1907. 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
676Calories
23 gProtein
118 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein23 g
Carbohydrates118 g
Fiber12 g
Sugars97 g
Total Fat18 g
Saturated Fat5.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol595 mg
Sodium259 mg
Potassium520 mg
Calcium230 mg
Iron4.3 mg
Magnesium42 mg
Phosphorus348 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C167 mg
Vitamin A260 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate100 mcg
Choline483 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 20. The excerpt below is the record exactly as published.
BOSTON LEMON PIE. One pound of sugar, sixteen eggs, six lemons. Bake the bottoms to a very light color. Grate the rind of four lemons on half of the sugar, add the yolks of the eggs and the juice of all the lem- ons, stir together on the fire till it thickens, then take ofi the fire. Beat the whites of eggs and make a meringue with the other half of the sugar. Mix yolks and whites together and fill in the baked crusts
Cook this with the app: pantry check, scaling, and the assistant.