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Lemon Filling
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
994Calories
9 gProtein
220 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories994 kcal
Protein8.6 g
Carbohydrates220 g
Fiber0.3 g
Sugars207 g
Total Fat16 g
Saturated Fat4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.8 g
Cholesterol433 mg
Sodium63 mg
Potassium80 mg
Calcium66 mg
Iron2.2 mg
Magnesium9.1 mg
Phosphorus182 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A130 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate73 mcg
Choline302 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 61. The excerpt below is the record exactly as published.
LEMON FILLING. 1 cup sugar, juice and grated rind of 1 lemon, 1 cup hot water, 1 heaping teaspoon butter, 2 heaping teaspoons corn starch or flour dissolved in little water, yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.