Lemon Filling

Name: Lemon Filling
Ingredients: 2 cups sugar; juice and grated rind 2 lemons; 2 whole eggs; 5 tablespoons flour; tablespoons butter

From Grange cook book and household guide, 1940

Recipe by Mrs. J. I. Wagoner, McLeansville Grange.

Presented as published in 1940. 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

1893Calories

19 gProtein

450 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1893 kcal

Protein19 g

Carbohydrates450 g

Fiber5.6 g

Sugars407 g

Total Fat23 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol403 mg

Sodium152 mg

Potassium478 mg

Calcium121 mg

Iron5.4 mg

Magnesium40 mg

Phosphorus275 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.9 mg

Folate132 mcg

Choline304 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 18. The excerpt below is the record exactly as published.

LEMON FILLING (Original Recipe) Cook slowly, stirring constantly for ten minutes the following mixture: 2 cups sugar, juice and grated rind 2 lemons, 2 whole eggs, 5 tablespoons flour, , tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.