Lemon Custard Pie (Mrs. S. H. Butherford)

Name: Lemon Custard Pie (Mrs. S. H. Butherford)
Ingredients: 1 cup of sugar; 3 eggs (yolk); 1 lemon (grated rind and juice); 2 tablespoons of cornstarch dissolved in cold water

From Historic Paxton, her days and her ways, 1722-1913, 1913

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

1007Calories

8 gProtein

219 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1007 kcal

Protein8.2 g

Carbohydrates219 g

Fiber0.2 g

Sugars201 g

Total Fat14 g

Saturated Fat4.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.1 g

Cholesterol551 mg

Sodium28 mg

Potassium60 mg

Calcium68 mg

Iron1.6 mg

Magnesium3.7 mg

Phosphorus201 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate74 mcg

Choline418 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 61. The excerpt below is the record exactly as published.

Lemon Custard Pie (Mrs. S. H. Butherford.) 1 cup of sugar. 3 eggs (yolk). 1 lemon (grated rind and juice). 2 tablespoons of cornstarch dissolved in cold water

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