Cheap Lemon Pie Filling
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Top with whipped egg white before serving.
Presented as published in 1913. 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
1442Calories
10 gProtein
347 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1442 kcal
Protein10 g
Carbohydrates347 g
Fiber2.7 g
Sugars301 g
Total Fat29 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol249 mg
Sodium615 mg
Potassium144 mg
Calcium186 mg
Iron17 mg
Magnesium22 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate87 mcg
Choline153 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 46. The excerpt below is the record exactly as published.
Cheap Lemon Pie Filling. grated rind of 1 lemon. juice of 1 lemon. 1 cup boiling water. 2 tbsp. butter. 1 tbsp. cornstarch. 1 egg yolk
Cook this with the app: pantry check, scaling, and the assistant.