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Double-Crusted Lemon Pie
From The Times cook book, no. 2, 1905
Serves 1
Serve chilled for best flavor.
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
348Calories
2 gProtein
90 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein2 g
Carbohydrates90 g
Fiber2.8 g
Sugars78 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium150 mg
Calcium29 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline5.1 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 163. The excerpt below is the record exactly as published.
DOUBLE-CRUSTED LEMON PIE. The grated rind of 1 and chopped pulp of 2 lemons, rejecting seed and white fiber of rind; 1 tea- cupful of water, 1 tablespoonful (scant) of flour, 6 tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.