vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Filling for Pie
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
865Calories
3 gProtein
215 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein2.7 g
Carbohydrates215 g
Fiber0.3 g
Sugars207 g
Total Fat19 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol102 mg
Sodium48 mg
Potassium38 mg
Calcium24 mg
Iron1 mg
Magnesium6.3 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline23 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 86. The excerpt below is the record exactly as published.
LEMON FILLING FOR PIE. Cream one cup sugar and one and a half tablespoons but- ter, four eggs separate ; add to creamed butter and sugar. Beat well. Juice of one lemon and rind in quarter cup of water
Cook this with the app: pantry check, scaling, and the assistant.