vegetarianpescatariansoy-freefish-freeshellfish-free
Lemon Filling
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
996Calories
15 gProtein
220 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein15 g
Carbohydrates220 g
Fiber0.9 g
Sugars203 g
Total Fat22 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium147 mg
Potassium255 mg
Calcium75 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus227 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C31 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate86 mcg
Choline298 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 139. The excerpt below is the record exactly as published.
Lemon Filling:. 1 cup sugar. 1.4 cup lemon juice. 2 tablespoons flour. 2 eggs. Grated rind 1 lemon. Butter size of walnut
Cook this with the app: pantry check, scaling, and the assistant.