vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Filling
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
1037Calories
19 gProtein
212 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein19 g
Carbohydrates212 g
Fiber0 g
Sugars210 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol394 mg
Sodium214 mg
Potassium416 mg
Calcium283 mg
Iron1.9 mg
Magnesium34 mg
Phosphorus383 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A218 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline327 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.
Lemon Filling. — Yolks two eggs, one cup sugar, three-quar- ters cup milk, one teaspoon flour or corn starch
Cook this with the app: pantry check, scaling, and the assistant.