vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Cream Pie
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
867Calories
2 gProtein
227 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein2.2 g
Carbohydrates227 g
Fiber5.7 g
Sugars206 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium283 mg
Calcium61 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 82. The excerpt below is the record exactly as published.
LEMON CREAM PIE Heat to boiling point one cup of water, adding juice and grated rind of two lemons with one cup of sugar. Stir well together and add one tablespoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.