vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream Pie
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
935Calories
17 gProtein
110 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories935 kcal
Protein17 g
Carbohydrates110 g
Fiber1.1 g
Sugars101 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol400 mg
Sodium132 mg
Potassium257 mg
Calcium127 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus222 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C11 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline222 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 306. The excerpt below is the record exactly as published.
the rinds of three Lemons in with 1 break - fastcupful of sugar, then squeeze in the juice. Beat the yolks of six eggs till light, mix with them 1 breakfast- cupful of rich cream, and stir in the Lemon-and-sugar. Line some buttered pic-clishes with puff paste • whip the whites of two eggs to a stiff froth, mix them with the Lemon cream, pour all into the pie-dishes, put a cover of the paste on, and bake in a slow oven. When cooked, they should be very lightly coloured, sprinkle caster sugar over, and serve. (5) Put the grated rind, the juice, and pulp, freed of the pips and chopped, of a Lemon in a saucepan with 1 pint of water. Boil it, then stir in 1 breakfast-cupful of sugar
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