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Filling for Cream Lemon Pie

Name: Filling for Cream Lemon Pie
Yield: 1 servings
Ingredients: One cup of sugar; one level tablespoon of butter; two eggs; the juice and grated rind of one large lemon

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

946Calories

14 gProtein

210 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories946 kcal

Protein14 g

Carbohydrates210 g

Fiber2.8 g

Sugars204 g

Total Fat21 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol403 mg

Sodium147 mg

Potassium283 mg

Calcium86 mg

Iron2.5 mg

Magnesium21 mg

Phosphorus217 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate58 mcg

Choline299 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Kirmess cook book (1907), page 176. The excerpt below is the record exactly as published.

FILLING FOR CREAM LEMON PIE. Mrs. James Fleming. One cup of sugar, one level tablespoon of butter, two eggs, the juice and . grated rind of one large lem

Cook this with the app: pantry check, scaling, and the assistant.