Lemon Pie
From Canadian cook book, 1924
Temperature for meringue — 275°F.
Presented as published in 1924. 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
825Calories
17 gProtein
169 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein17 g
Carbohydrates169 g
Fiber3.7 g
Sugars103 g
Total Fat22 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol403 mg
Sodium685 mg
Potassium281 mg
Calcium223 mg
Iron18 mg
Magnesium32 mg
Phosphorus243 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C32 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate124 mcg
Choline304 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 72. The excerpt below is the record exactly as published.
LEMON PIE. 3 tb. cornstarch or 6 tb. flour. 3 tb. % c. sugar. H c. 1 c. boiling water. 2 yolks of eggs. 1 T. butter. 2 T. 4 tb. lemon juice. 1 T. grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.