vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream Pie
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
624Calories
12 gProtein
128 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein12 g
Carbohydrates128 g
Fiber1.4 g
Sugars124 g
Total Fat9.6 g
Saturated Fat3.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol286 mg
Sodium132 mg
Potassium266 mg
Calcium131 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C27 mg
Vitamin A140 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate41 mcg
Choline234 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 124. The excerpt below is the record exactly as published.
LEMON CREAM PIE 1/2 cup milk Juice and grated rind of 1 lemon 1 cup sugar Yolks of 3 eggs 1 teaspoon cornstarch Whites of 3 eggs 3 tablespoons sugar
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