vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
574Calories
15 gProtein
111 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein15 g
Carbohydrates111 g
Fiber2.8 g
Sugars104 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol375 mg
Sodium155 mg
Potassium316 mg
Calcium114 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus239 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C53 mg
Vitamin A169 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline304 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 125. The excerpt below is the record exactly as published.
Lemon Pie. The juice and rind of one lernon, two eggs, eight heaping table-spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.