Lemon Pie 1
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Makes two pies.
Presented as published in 1894. 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
3700Calories
44 gProtein
859 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories3700 kcal
Protein44 g
Carbohydrates859 g
Fiber17 g
Sugars819 g
Total Fat79 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1249 mg
Sodium452 mg
Potassium1269 mg
Calcium340 mg
Iron9.3 mg
Magnesium87 mg
Phosphorus701 mg
Zinc4.4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C318 mg
Vitamin A486 mcg
Vitamin E4.1 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.8 mg
Folate207 mcg
Choline913 mg
Caffeine0 mg
Water773 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 13. The excerpt below is the record exactly as published.
Six lemons, four cups sugar, six eggs, two ounces butter
Cook this with the app: pantry check, scaling, and the assistant.