LEMON CREAM PIE

Name: LEMON CREAM PIE
Ingredients: Juice and grated rind of one lemon; yolks of four eggs; four tablespoons sugar; two teaspoons boiling water

From Trinity cook book, 1925

Serve hot or cold.

Presented as published in 1925. 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

420Calories

11 gProtein

54 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories420 kcal

Protein11 g

Carbohydrates54 g

Fiber0.1 g

Sugars51 g

Total Fat18 g

Saturated Fat6.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.9 g

Cholesterol734 mg

Sodium56 mg

Potassium78 mg

Calcium95 mg

Iron2.5 mg

Magnesium4.1 mg

Phosphorus267 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate102 mcg

Choline558 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 24. The excerpt below is the record exactly as published.

LEMON CREAM PIE Juice and grated rind of one lemon, yolks of four eggs, four tablespoons sugar, two teaspoons boiling water

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