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Chocolate Lemon Pie
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
159Calories
0 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein0.4 g
Carbohydrates36 g
Fiber0.4 g
Sugars30 g
Total Fat1.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium32 mg
Calcium2.6 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.2 mg
Caffeine0.7 mg
Water5.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
CHOCOLATE LEMON PIE Bake two crusts. Into one put a rich lemon filling. Next put on the other crust, right side up, and fill with a mixture made by cooking until thick and creamy one and one-half cups of powdered sugar, five tablespoons of grated chocolate, and vanilla extract to flavor
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