Filling for Lemon Pie

Name: Filling for Lemon Pie
Ingredients: three tablespoons cornstarch; one cup sugar; one cup boiling water; two tablespoons butter; the grated rind of half; juice of one lemon; one well beaten egg

From The school kitchen textbook, 1915

If preferred, cover with the pastry and press the edges lightly.

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

1124Calories

10 gProtein

263 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1124 kcal

Protein10 g

Carbohydrates263 g

Fiber2.8 g

Sugars201 g

Total Fat29 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol249 mg

Sodium615 mg

Potassium143 mg

Calcium186 mg

Iron17 mg

Magnesium22 mg

Phosphorus141 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate87 mcg

Choline153 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.

Filling for Lemon Pie Mix three tablespoons cornstarch with one cup sugar, add one cup boiling water and boil five minutes. Add two tablespoons butter, the grated rind of half and juice of one lemon and one well beaten egg

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