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Lemon Filling

Name: Lemon Filling
Yield: 1 servings
Ingredients: One cup of granulated sugar; 1 cup of water; juice of 1 lemon with the grated rind; 2 tablespoons of flour; Beat egg

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

923Calories

4 gProtein

227 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories923 kcal

Protein4.4 g

Carbohydrates227 g

Fiber0.3 g

Sugars207 g

Total Fat3.2 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Cholesterol55 mg

Sodium46 mg

Potassium56 mg

Calcium24 mg

Iron1.9 mg

Magnesium10 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0.9 mg

Vitamin A0.8 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate40 mcg

Choline23 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 156. The excerpt below is the record exactly as published.

Lemon Filling. One cup of granulated sugar, 1 cup of water, juice of 1 lemon with the grated rind, 2 tablespoons of flour. Beat egg

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