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Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: 1 servings
Ingredients: one heaping teaspoon of flour; one cup of sugar; the yolks of three eggs; the juice and grated yellow of a lemon; half a cup of cold water

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

948Calories

8 gProtein

204 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories948 kcal

Protein8.4 g

Carbohydrates204 g

Fiber0 g

Sugars201 g

Total Fat14 g

Saturated Fat4.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.1 g

Cholesterol551 mg

Sodium31 mg

Potassium63 mg

Calcium72 mg

Iron1.6 mg

Magnesium5 mg

Phosphorus202 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate79 mcg

Choline418 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE Stir one heaping teaspoon of flour into one cup of sugar. Into the yolks of three eggs stir the juice and grated yellow of a lemon. Mix the lemon and sugar parts and add half a cup of cold water

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