Lemon Filling for Pie
From Selection and preparation of food, 1907
When shall the egg be added?
Presented as published in 1907. 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
1410Calories
18 gProtein
316 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1410 kcal
Protein18 g
Carbohydrates316 g
Fiber8 g
Sugars204 g
Total Fat17 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol10 mg
Sodium1079 mg
Potassium324 mg
Calcium339 mg
Iron35 mg
Magnesium48 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate201 mcg
Choline17 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 18. The excerpt below is the record exactly as published.
Lemon Filling for Pie, 1 c sugar 2 c boiling water 5 tbsp flour. Corn- 2 egg yolks starch may be used 1 tsp butter instead of flour 1 lemon, juice and grated (mor
Cook this with the app: pantry check, scaling, and the assistant.