vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Meringue Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Use the whites of the eggs for the meringue, one ounce of sugar for each white of egg.
Presented as published in 1907. 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
636Calories
5 gProtein
148 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein4.8 g
Carbohydrates148 g
Fiber3.7 g
Sugars116 g
Total Fat18 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Cholesterol263 mg
Sodium25 mg
Potassium204 mg
Calcium71 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C66 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate45 mcg
Choline181 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 20. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE. One quart of water, one pound of sugar, five lemons, five yolks, three and one-half ounces of cornstarch, two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.