Lemon Cream Pie

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

From Royal baker and pastry cook, 1913

If meringue is desired, whip whites of 4 eggs to dry froth; slowly incorporate 1 cup sugar; spread over top of pie; when baked, dust with powdered sugar.

Presented as published in 1913. 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

1499Calories

49 gProtein

236 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories1499 kcal

Protein49 g

Carbohydrates236 g

Fiber0 g

Sugars237 g

Total Fat65 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol895 mg

Sodium567 mg

Potassium1382 mg

Calcium1017 mg

Iron3.6 mg

Magnesium112 mg

Phosphorus1139 mg

Zinc5.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B125.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.9 mg

Folate94 mcg

Choline718 mg

Caffeine0 mg

Water801 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 53. The excerpt below is the record exactly as published.

Lemon Cream Pie. — Paste, No. 5, 1A pints milk, 3 tablespoons corn-starch, 1 cup sugar, 2 tablespoons butter, grated rind and juice of 2 lemons, yolks 4 eggs

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