Lemon Meringue Pie
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Banner Davis.
Presented as published in 1924. 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
1304Calories
13 gProtein
301 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1304 kcal
Protein13 g
Carbohydrates301 g
Fiber0 g
Sugars301 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium152 mg
Potassium146 mg
Calcium66 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE 1 cup water 3% tsp. corn starch or 1 cup sugar flour 2 eggs or 3 eggs and Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.