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Forest-City Lemon Pie
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
695Calories
5 gProtein
173 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein5.1 g
Carbohydrates173 g
Fiber3.9 g
Sugars146 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol37 mg
Sodium221 mg
Potassium512 mg
Calcium98 mg
Iron7.1 mg
Magnesium30 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.1 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline24 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 256. The excerpt below is the record exactly as published.
FOREST- CITY LEMON-PIE. Make a good pastry, and line a deep plate with it. Mix together the following named ingredients : the grated rind 482 PRACTICAL AMERICAN COOKERY. and juice of two lemons, one cupful of raisins seeded and chopped fine, half a cupful of cracker-dust, a Cupful of boiling water, and a cupful and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.