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Fine Lemon Pie

Name: Fine Lemon Pie
Yield: 2 servings
Ingredients: one and one-half cups sugar; one large teaspoon of flour; juice of two good-sized lemons; one tablespoon butter; two eggs; one cup boiling water

From The Times cook book, no. 2, 1905

Serves 2

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

702Calories

3 gProtein

179 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories702 kcal

Protein3.1 g

Carbohydrates179 g

Fiber4.1 g

Sugars153 g

Total Fat6.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol16 mg

Sodium273 mg

Potassium176 mg

Calcium104 mg

Iron8.7 mg

Magnesium16 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0 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)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate45 mcg

Choline8.2 mg

Caffeine0 mg

Water186 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 102. The excerpt below is the record exactly as published.

FINE LEMON PIE. Mrs. M. Cam- eron, 1237 Arapahoe street, Los Angeles.— Make shell of rich pie crust and bake. For filling mix together one and one-half cups sugar, one large teaspoon of flour; add juice of two good-sized lemons and grated rind or one; one tablespoon butter, two eggs (leav- ing out the whites for meringue;) add one cup boiling water

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