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Filling for Lemon Pie
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
491Calories
25 gProtein
54 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein25 g
Carbohydrates54 g
Fiber0 g
Sugars51 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium278 mg
Calcium116 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 81. The excerpt below is the record exactly as published.
FILLING FOR LEMON PIE— Miss 0. A. Gordon. 4 eggs, 4 tablespoons sugar, juice and grated rind of one lemon, Vz cup of water, 1 teaspoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.