vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chiffon Pie
From Delicacies, 1929
Serves 1
Presented as published in 1929. 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
No method was recorded for this recipe.
Nutrition per serving
893Calories
3 gProtein
215 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein3.4 g
Carbohydrates215 g
Fiber3 g
Sugars203 g
Total Fat7.4 g
Saturated Fat1.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.9 g
Cholesterol43 mg
Sodium126 mg
Potassium167 mg
Calcium38 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C53 mg
Vitamin A73 mcg
Vitamin E0.9 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline34 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 37. The excerpt below is the record exactly as published.
Chiffon Pie 3 eggs Pie shell 1 cup sugar 1 large lemon 2 tbsp water
Cook this with the app: pantry check, scaling, and the assistant.