vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Custard Pie
From Atlanta women's club cook book, 1921
Serves 2
Using raw Irish potato as a thickening agent is surprising.
Presented as published in 1921. 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
653Calories
14 gProtein
138 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein14 g
Carbohydrates138 g
Fiber4.6 g
Sugars103 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol310 mg
Sodium119 mg
Potassium825 mg
Calcium77 mg
Iron3.3 mg
Magnesium50 mg
Phosphorus253 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C56 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate76 mcg
Choline241 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 101. The excerpt below is the record exactly as published.
LEMON CUSTARD PIE. 2 tbls. flour or 1 cup boiling water. 2 medium potatoes grated raw. 2 tbls. butter. 1 cup sugar. 1 lemon. 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.