Lemon Filling
From Favorite recipes (North Carolina, 1948), 1948
Mrs. J. F. Abernethy
Presented as published in 1948. 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
1066Calories
8 gProtein
255 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1066 kcal
Protein7.6 g
Carbohydrates255 g
Fiber5.5 g
Sugars203 g
Total Fat7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium542 mg
Potassium206 mg
Calcium180 mg
Iron17 mg
Magnesium23 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate75 mcg
Choline11 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 9. The excerpt below is the record exactly as published.
LEMON FILLING 1 cup boiling water 1 tablespoon corn starch 1 cup sugar Juice of 1 lemon 1 egg yolk beaten
Cook this with the app: pantry check, scaling, and the assistant.