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Lemon Filling
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
678Calories
15 gProtein
111 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein15 g
Carbohydrates111 g
Fiber2.8 g
Sugars103 g
Total Fat33 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium4.5 mg
Potassium144 mg
Calcium29 mg
Iron0.7 mg
Magnesium8.7 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 59. The excerpt below is the record exactly as published.
Lemon Filling 3 egg yolks 2 tablespoonfuls butter 1 egg white juice of 2 lemons 1 cupful sugar % teaspoonful vanilla Beat the egg yolks and the one egg white with the sugar until light, add the butter and lemon juice and cook over warm water until thick. Add vanilla and cool. Caramel Frosting 14 cupful milk 1 teaspoonful vanilla 1
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