Lemon Filling No. 2

Name: Lemon Filling No. 2
Ingredients: J cup boiling water; 1 large lemon grated; 1 cup sugar; 1 tablespoon cornstarch

From Purity flour cookbook, 1917

Presented as published in 1917. 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

1013Calories

5 gProtein

256 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1013 kcal

Protein4.9 g

Carbohydrates256 g

Fiber5.5 g

Sugars203 g

Total Fat2.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium542 mg

Potassium206 mg

Calcium180 mg

Iron17 mg

Magnesium23 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate75 mcg

Choline11 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 26. The excerpt below is the record exactly as published.

LEMON FILLING, No. 2 J cup boiling water. 1 large lemon grated. Boil this with i cup sugar. When boiling, add 1 tablespoon cornstarch, dissolved in a little cold water. Stir and boil until thick. When cold it is ready to use. APPLE FILLING 1 cup sugar

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