vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Lemon Pie
From The Toronto Cook Book, 1915
Serves 1
Delicious!
Presented as published in 1915. 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
571Calories
28 gProtein
66 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein28 g
Carbohydrates66 g
Fiber0.3 g
Sugars57 g
Total Fat21 g
Saturated Fat7 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol799 mg
Sodium322 mg
Potassium305 mg
Calcium125 mg
Iron4.4 mg
Magnesium27 mg
Phosphorus439 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C0.9 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate109 mcg
Choline611 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Cream Lemon Pie Beat yolks of four eggs, four tablespoons of sugar. Add juice and grated rind of one lemon, two teaspoons of hot water
Cook this with the app: pantry check, scaling, and the assistant.