Lemon Cream Pie

Name: Lemon Cream Pie
Ingredients: Two teacups of powdered sugar; two tablespoons of butter; yolks of two eggs; juice and grated rind of two lemons; two teacups of boiling water; two tablespoons of cornstarch

From The Common sense recipe book, 1898

This will make two pies.

Presented as published in 1898. 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

1651Calories

22 gProtein

376 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1651 kcal

Protein22 g

Carbohydrates376 g

Fiber11 g

Sugars265 g

Total Fat34 g

Saturated Fat3.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol435 mg

Sodium1230 mg

Potassium553 mg

Calcium418 mg

Iron35 mg

Magnesium57 mg

Phosphorus304 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.2 mg

Folate197 mcg

Choline317 mg

Caffeine0 mg

Water645 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 77. The excerpt below is the record exactly as published.

LEMON CREAM PIES. Two teacups of powdered sugar, two tablespoons of butter, yolks of two eggs, juice and grated rind of two lemons, two teacups of boiling water, two tablespoons of cornstarch

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