Lemon Filling
From Lillian Massey school recipes, 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
1731Calories
28 gProtein
380 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1731 kcal
Protein28 g
Carbohydrates380 g
Fiber11 g
Sugars203 g
Total Fat19 g
Saturated Fat3.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol382 mg
Sodium2296 mg
Potassium447 mg
Calcium668 mg
Iron66 mg
Magnesium73 mg
Phosphorus339 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C18 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate312 mcg
Choline321 mg
Caffeine0 mg
Water891 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.
LEMON FILLING. # ¢c. sugar. 1 tsp. butter. 3 tbsp. cornstarch, or 3 c. flour. Yolks 2 eggs. 4 ¢c. boiling water. Grated rind 1 lemon. , 3 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.