Lemon Filling
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
18 gFat
Full nutrition (34 nutrients)
Calories975 kcal
Protein15 g
Carbohydrates220 g
Fiber5.6 g
Sugars206 g
Total Fat18 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol393 mg
Sodium149 mg
Potassium420 mg
Calcium111 mg
Iron3.1 mg
Magnesium29 mg
Phosphorus232 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
Water256 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 17. The excerpt below is the record exactly as published.
LEMON FILLING One cup sugar, 2 teaspoonfuls butter, 2 eggs, 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.