vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon or Orange Chiffon Pie
From Delicacies, 1929
Serves 2
Recipe by Mrs. Daniel Perkins.
Presented as published in 1929. 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
714Calories
24 gProtein
124 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein24 g
Carbohydrates124 g
Fiber0.1 g
Sugars122 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium254 mg
Calcium88 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus301 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C8.4 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate75 mcg
Choline443 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 37. The excerpt below is the record exactly as published.
Lemon or Orange Chiffon Pie 6 eggs \y2 lemon or orange 1 cup sugar 3 tablespoons sugar meringue Thicken in double boiler yolks of eggs, whites of 4 eggs, sugar and juice of lemon or orange. Pour into cooked pie shell, cover with meringue made of remaining 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.