Lemon Cream Pie

Name: Lemon Cream Pie
Ingredients: 2 pints milk; 3 tablespoons corn-starch; 1 cup sugar; 2 tablespoons butter; grated rind and juice of 2 lemons; yolks 4 eggs

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1578Calories

43 gProtein

248 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1578 kcal

Protein43 g

Carbohydrates248 g

Fiber0 g

Sugars248 g

Total Fat72 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol914 mg

Sodium408 mg

Potassium1545 mg

Calcium1292 mg

Iron2 mg

Magnesium120 mg

Phosphorus1255 mg

Zinc5.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A571 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1 mg

Folate99 mcg

Choline731 mg

Caffeine0 mg

Water899 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 53. The excerpt below is the record exactly as published.

Lemon Cream Pie. — Paste, 5,H<2 pints milk, 3 tablespoons com-starch, 1 cup sugar, 2 table- spoons butter, grated rind and juice of 2 lem- ons, yolks 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.