vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream Pie
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Shut off the oven to allow meringue to rise and color.
Presented as published in 1911. 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
665Calories
9 gProtein
139 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein8.6 g
Carbohydrates139 g
Fiber1.6 g
Sugars107 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Cholesterol336 mg
Sodium319 mg
Potassium91 mg
Calcium122 mg
Iron9.6 mg
Magnesium12 mg
Phosphorus160 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A98 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate84 mcg
Choline235 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 59. The excerpt below is the record exactly as published.
LEMON CREAM PIE— Stir into one cup of boiling water one tablespoonful of cornstarch dissolved in a little cold water. Cook until thickened and clear, then add one cup of sugar, a tea- spoonful of butter, and the juice and grated rind of two lemons. Add the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.