vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Molasses Pie
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
699Calories
11 gProtein
154 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein11 g
Carbohydrates154 g
Fiber2.9 g
Sugars139 g
Total Fat7.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium176 mg
Potassium2662 mg
Calcium413 mg
Iron9.8 mg
Magnesium420 mg
Phosphorus217 mg
Zinc1.5 mg
Copper0.9 mg
Manganese2.6 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate46 mcg
Choline248 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 566. The excerpt below is the record exactly as published.
Lemon Molasses Pie ( Tourte a la Melasse au Citron ) Line pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill. Filling. One cup molasses, three eggs, two lemons, a pinch of salt, two tablespoons cornstarch, one and a half cups water. Put one and a half cups water on stove, add lemon juice and rind and a pinch of salt; stir yolks and molasses to a souffle, add corn¬ starch, thicken the water when it boils. Fill the pie crust, beat whites of the eggs to a stiff meringue, add two tablespoons sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.