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Lemon Custard Pie

Name: Lemon Custard Pie
Yield: 3 servings
Ingredients: Three eggs; One large or two small lemons; One and a-half cupful of sugar; One-half cupful of water; One and a-half cupful of milk; jue table-spoonful of melted butter

From The Pattern cook-book, 1890

Serves 3

Serve cold.

Presented as published in 1890. 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

574Calories

11 gProtein

109 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein11 g

Carbohydrates109 g

Fiber0.9 g

Sugars107 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol210 mg

Sodium121 mg

Potassium301 mg

Calcium190 mg

Iron1.1 mg

Magnesium24 mg

Phosphorus228 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C18 mg

Vitamin A150 mcg

Vitamin E0.7 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate27 mcg

Choline171 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 175. The excerpt below is the record exactly as published.

LEMON CUSTARD PIE. The following lilling is sufficient for two pies. Three eggs. One large or two small lemons. One and a-halt cupful of sugar. One-half cupful of water. One and a-half cupful of milk, jue table-spoonful of melted butter

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