Lemon Filling
From The Chapel Hill cook book, 1935
Mrs. J. L. Bennett.
Presented as published in 1935. 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
1023Calories
11 gProtein
249 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1023 kcal
Protein11 g
Carbohydrates249 g
Fiber11 g
Sugars210 g
Total Fat10 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol196 mg
Sodium665 mg
Potassium472 mg
Calcium181 mg
Iron3.3 mg
Magnesium40 mg
Phosphorus153 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C206 mg
Vitamin A83 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate114 mcg
Choline166 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 35. The excerpt below is the record exactly as published.
LEMON FILLING 1 cup sugar 1 teaspoon butter 3 tablespoons flour xk teaspoon salt 1 egg Grate rind of one lemon and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.