Lemon Filling for Pie

Name: Lemon Filling for Pie
Ingredients: 1/4 cups corn syrup; 2 eggs; 1/4 cups water; 1 tablespoon lemon rind; 4 cup cornstarch; 1/2 cup lemon juice (2 lemons); 4 teaspoon salt

From Foods that will win the war, 1918

Presented as published in 1918. 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

2692Calories

2 gProtein

662 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories2692 kcal

Protein2 g

Carbohydrates662 g

Fiber6.2 g

Sugars129 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium742 mg

Potassium158 mg

Calcium52 mg

Iron2.9 mg

Magnesium29 mg

Phosphorus86 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate26 mcg

Choline9.2 mg

Caffeine0 mg

Water323 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 25. The excerpt below is the record exactly as published.

LEMON FILLING FOR PIE 14 cups corn syrup 2 eggs 14 cups water 1 tablespoon lemon rind 4 cup cornstarch % cup lemon juice (2 lemons) é 4 teaspoon salt

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