Frozen Lemon Pie
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
1605Calories
5 gProtein
218 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1605 kcal
Protein5.2 g
Carbohydrates218 g
Fiber0.4 g
Sugars204 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium635 mg
Potassium359 mg
Calcium153 mg
Iron0.2 mg
Magnesium22 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 48. The excerpt below is the record exactly as published.
FROZEN LEMON PIE 3 Egg Yolks, well beaten ; tsp. Salt # C. Lemon Juice C. Sugar and grated rind Method: Combine and cook until thick custard. Cool. Fold in beaten egg whites and 1 C. heavy crean, whipped
Cook this with the app: pantry check, scaling, and the assistant.