Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: % cups sugar; 2 tablespoons butter; % teaspoon salt; 1-3 cup lemon juice; 3 tablespoons cornstarch; 1 teaspoon grated lemon rind; 2 tablespoons flour; 1 9-inch baked shell; 1 1/2 cups boiling water; 2 egg whites; 2 egg yolks; % teaspoon salt; % cup sugar

From Grange cook book and household guide, 1940

Recipe by Mrs. J. A. Perry, Brown’s Chapel Grange.

Presented as published in 1940. 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

2499Calories

24 gProtein

552 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories2499 kcal

Protein24 g

Carbohydrates552 g

Fiber4.6 g

Sugars404 g

Total Fat52 g

Saturated Fat4.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol130 mg

Sodium3456 mg

Potassium302 mg

Calcium263 mg

Iron26 mg

Magnesium41 mg

Phosphorus135 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A55 mcg

Vitamin E2.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.3 mg

Folate169 mcg

Choline14 mg

Caffeine0 mg

Water499 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 12. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE % cups sugar 2 tablespoons butter % teaspoon salt 1-3 cup lemon juice 3 tablespoons cornstarch 1 teaspoon grated lemon rind 2 tablespoons flour 1 9-inch baked shell 1% cups boiling water 2 egg whites 2 egg yolks % teaspoon salt % cup sugar

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