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Lemon Meringue Pie
From Boston Cooking-School cook book, 1896
Serves 2
For firmer filling, use 5 tablespoons flour and 5 tablespoons cornstarch.
Presented as published in 1896. 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
728Calories
5 gProtein
181 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein5.2 g
Carbohydrates181 g
Fiber3.2 g
Sugars117 g
Total Fat5.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol10 mg
Sodium408 mg
Potassium226 mg
Calcium134 mg
Iron13 mg
Magnesium25 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0.5 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline12 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 260. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE 11% cups sugar 4 egg yolks 1% cups boiling water Grated rind 2 lemons 4 tablespoons cornstarch 1% cup lemon juice 4 tablespoons flour 2 teaspoons butter
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