Lemon Chess Pie

Name: Lemon Chess Pie
Ingredients: 1.5 cups sugar; 0.5 cup sweet milk; 1 tablespoon flour; 0.25 cup lemon juice; 1 tablespoon cornmeal; 3 whole eggs; 0.25 cup melted butter; 3 tablespoons grated lemon rind

From Quaker recipes, 1954

Elizabeth Poston adds 0.5 cup sugar and one more egg to this recipe.

Presented as published in 1954. 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

1846Calories

21 gProtein

322 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1846 kcal

Protein21 g

Carbohydrates322 g

Fiber2.4 g

Sugars304 g

Total Fat59 g

Saturated Fat32 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol674 mg

Sodium224 mg

Potassium342 mg

Calcium130 mg

Iron3.8 mg

Magnesium31 mg

Phosphorus334 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C47 mg

Vitamin A609 mcg

Vitamin E3 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.2 mg

Folate118 mcg

Choline457 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 49. The excerpt below is the record exactly as published.

LEMON CHESS PIE 142 cups sugar 44 cup sweet milk 1 tablespoon flour 14 cup lemon juice 1 tablespoon cornmeal 3 tablespoons grated lemon 3 whole eggs

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