Lemon Chiffon Pie
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. J. R. Calloway, Clingman Club
Presented as published in 1947. 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
1574Calories
39 gProtein
322 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1574 kcal
Protein39 g
Carbohydrates322 g
Fiber9.4 g
Sugars214 g
Total Fat23 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium832 mg
Potassium693 mg
Calcium295 mg
Iron25 mg
Magnesium59 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C224 mg
Vitamin A1.5 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.4 mg
Folate189 mcg
Choline39 mg
Caffeine0 mg
Water908 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 45. The excerpt below is the record exactly as published.
LEMON CHIFFON PIE FAMOUS LEMON PIE 4 beaten egg yolks. 3 T. corn starch 1% lemons 1% cup lemon juice 1% cups boiling water 1 T. unflavored gelatin 142 cups sugar 3 eggs 1 t. grated lemon rind Mix together corn starch and sugar. 4 stiffly beaten egg whites
Cook this with the app: pantry check, scaling, and the assistant.