vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Meringue Pie
From Atlanta women's club cook book, 1921
Serves 2
Submitted by Mrs. J. P. Savage.
Presented as published in 1921. 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
504Calories
7 gProtein
112 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein6.9 g
Carbohydrates112 g
Fiber1.5 g
Sugars102 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium141 mg
Calcium46 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline150 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE. 1 cup water. Juice and grated rind of 1 lemon 1 cup sugar. Pinch of salt. 2 level tbls. corn starch. 2 level tbls. of sugar for mer- 2 eggs
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