Lemon Chiffon Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe from Mrs. Walter Irvin, Moravian Falls 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
509Calories
20 gProtein
112 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein20 g
Carbohydrates112 g
Fiber0.6 g
Sugars104 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium134 mg
Calcium19 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline9.6 mg
Caffeine0 mg
Water339 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 48. The excerpt below is the record exactly as published.
LEMON CHIFFON PIE 1 baked 8-inch shell 1 T. gelatin 4 egg yolks % cup cold water % cup sugar % cup lemon juice ToNEASAaly 1 t. grated lemon rind 4 egg whites
Cook this with the app: pantry check, scaling, and the assistant.