vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Cream Pie
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
620Calories
10 gProtein
133 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein10 g
Carbohydrates133 g
Fiber1.4 g
Sugars104 g
Total Fat6.9 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol214 mg
Sodium359 mg
Potassium128 mg
Calcium112 mg
Iron9.8 mg
Magnesium17 mg
Phosphorus146 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0.5 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline162 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 91. The excerpt below is the record exactly as published.
jemou Cream Pie. The juice and grated rind of one lemon, one cupful of sugar, the yolks of two eggs, two tablespoonfuls of flour; mix all together and pour over the whole a cupful of boiling water
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