vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chiffon Pie
From Delicacies, 1929
Serves 1
Recipe by Mrs. Earl Hunsicker.
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
Nutrition per serving
1108Calories
22 gProtein
216 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1108 kcal
Protein22 g
Carbohydrates216 g
Fiber3 g
Sugars204 g
Total Fat22 g
Saturated Fat6.1 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol601 mg
Sodium339 mg
Potassium374 mg
Calcium122 mg
Iron3.8 mg
Magnesium30 mg
Phosphorus343 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C53 mg
Vitamin A313 mcg
Vitamin E2.4 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate95 mcg
Choline475 mg
Caffeine0 mg
Water243 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.