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Lemon Cream Pie

Name: Lemon Cream Pie
Yield: 1 servings
Ingredients: Grate the skin of one large lemon; into one teaspoon of boiling water; one tablespoon of cornstarch; a teacup of white sugar; a small pinch of salt; the beaten yolks of two eggs

From Kirmess cook book, 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

231Calories

7 gProtein

43 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories231 kcal

Protein7.4 g

Carbohydrates43 g

Fiber2.9 g

Sugars28 g

Total Fat5.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium9775 mg

Potassium210 mg

Calcium61 mg

Iron1.6 mg

Magnesium15 mg

Phosphorus116 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate35 mcg

Choline152 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from Kirmess cook book (1907), page 176. The excerpt below is the record exactly as published.

LEMON CBEAM PIE. Mrs. John Ease. Orate the skin of one large lemon, taking off the white pith, chop the rest very fine ; into one teaspoon of boiling water stir one tablespoon of cornstarch, dis- solved in cold water first, then boil, adding one teacup of white sugar, and a small pinch of salt; when cold, add the beaten yolks of two eggs

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