Lemon Meringue Pie
From McDougall's cookery book, 1950
Regulo Mark 6 for the pastry 400° Fahr. Regulo Mark 2 for the meringue 310° Fahr.
Presented as published in 1950. 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
1075Calories
21 gProtein
231 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1075 kcal
Protein21 g
Carbohydrates231 g
Fiber11 g
Sugars147 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol372 mg
Sodium687 mg
Potassium615 mg
Calcium264 mg
Iron20 mg
Magnesium82 mg
Phosphorus379 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A162 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5 mg
Folate144 mcg
Choline320 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 13. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE Short-crust Pastry, using 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 small Lemons. 11/2 ozs. Cornflour. 1/2 pint Boiling Water. 5 ozs. Castor Sugar, 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.