vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Meringue Pie
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
513Calories
14 gProtein
99 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein14 g
Carbohydrates99 g
Fiber5.7 g
Sugars80 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium155 mg
Potassium325 mg
Calcium137 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus213 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C103 mg
Vitamin A162 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate74 mcg
Choline303 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 562. The excerpt below is the record exactly as published.
Lemon Meringue Pie {Tourte a la Meringue de Citron) Line a pie plate with pie crust [see recipe: Pie Crust], prick with a fork, bake in the oven until golden brown, then fill. 386 THE SWEDISH, FRENCH Filling. Two cups water, juice of two lemons and rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.