Lemon Filling

Name: Lemon Filling
Ingredients: four tablespoonfuls of lemon juice; the grated yellow portion only of the rind of half a lemon; two thirds of a cup of sugar; a slightly heaping tablespoonful of corn-starch; one-half pint of boiling water

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

707Calories

4 gProtein

176 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein4 g

Carbohydrates176 g

Fiber2.8 g

Sugars136 g

Total Fat1.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium539 mg

Potassium131 mg

Calcium156 mg

Iron16 mg

Magnesium18 mg

Phosphorus38 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate76 mcg

Choline9.3 mg

Caffeine0 mg

Water249 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 89. The excerpt below is the record exactly as published.

Lemon Filling. — Take four tablespoonfuls of lemon juice, the grated yellow portion only of the rind of half a lemon, and two thirds of a cup of sugar. Beat the lemon juice and the sugar together. Braid a slightly heaping tablespoonful of corn-starch with as little water as possible, and pour over it, stirring con- stantly, one-half pint of boiling water

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