Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 1 cup water; l/8 teaspoon salt; 1 cup sugar; 2 lemons; 2 tablespoons flour; 2 level tablespoons sugar; 4 eggs, for big pie for meringue

From Cook book (Methodist church, Garland NC, 1950), 1950

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

2376Calories

21 gProtein

436 gCarbs

66 gFat

Full nutrition (33 nutrients)

Calories2376 kcal

Protein21 g

Carbohydrates436 g

Fiber0 g

Sugars226 g

Total Fat66 g

Saturated Fat16 g

Monounsaturated Fat28 g

Polyunsaturated Fat17 g

Cholesterol269 mg

Sodium1531 mg

Potassium358 mg

Calcium73 mg

Iron6.1 mg

Magnesium38 mg

Phosphorus230 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A218 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.9 mg

Folate152 mcg

Choline0 mg

Caffeine0 mg

Water458 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 12. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE 1 cup water l/8 teaspoon salt 1 cup sugar 2 lemons 2 tablespoons flour 2 level tablespoons sugar 4 eggs, for big pie for meringue

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