Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 6 oz. short pastry; Tip of teaspoon margarine; 1 rounded tablespoon sugar; 1 rounded tablespoon plain flour; Pinch of salt; Grated rind of 1 lemon; Juice of 1-2 lemons; 1 small teacup boiling water; 2 eggs

From The new Albatross recipe book, 1930

Presented as published in 1930. 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

1240Calories

18 gProtein

156 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories1240 kcal

Protein18 g

Carbohydrates156 g

Fiber11 g

Sugars18 g

Total Fat65 g

Saturated Fat16 g

Monounsaturated Fat28 g

Polyunsaturated Fat17 g

Cholesterol0 mg

Sodium1465 mg

Potassium466 mg

Calcium222 mg

Iron22 mg

Magnesium56 mg

Phosphorus188 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A41 mcg

Vitamin E1.6 mg

Vitamin K30 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate212 mcg

Choline27 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 5. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE 6 oz. short pastry (see page 6) Tip of teaspoon margarine 1 rounded tablespoon sugar Grated rind of 1 lemon 1 rounded tablespoon plain Juice of 1-2 lemons flour 2 eggs Pinch of salt 1 small teacup boiling water

Cook this with the app: pantry check, scaling, and the assistant.