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Lemon Filling
From The Institute cook book, 1913
Serves 1
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
975Calories
15 gProtein
220 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories975 kcal
Protein15 g
Carbohydrates220 g
Fiber5.6 g
Sugars206 g
Total Fat16 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol388 mg
Sodium149 mg
Potassium419 mg
Calcium111 mg
Iron3.1 mg
Magnesium29 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate69 mcg
Choline304 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 122. The excerpt below is the record exactly as published.
LEMON FILLING 1 cup sugar V2 tablespoon butter Yolks of 2 eggs Juice and grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.