vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard Pie
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
565Calories
3 gProtein
130 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein2.8 g
Carbohydrates130 g
Fiber0.4 g
Sugars100 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium17 mg
Potassium26 mg
Calcium30 mg
Iron0.7 mg
Magnesium4.1 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.9 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline140 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 153. The excerpt below is the record exactly as published.
Lemon Custard Pie 1 cupful sugar 2 lemons (juice) 1^/^ cupfuls water 2 eggs (yolks) ^2 cupful corn starch Meringue of whites of eggs 1/4 lemon (grated rind)
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