Lemon Pie 2
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
1186Calories
26 gProtein
236 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1186 kcal
Protein26 g
Carbohydrates236 g
Fiber2.8 g
Sugars229 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium295 mg
Potassium421 mg
Calcium147 mg
Iron4.2 mg
Magnesium35 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water478 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 12. The excerpt below is the record exactly as published.
four eggs, two teaspoons cream tartar, one teaspoon soda, vanilla to flavor. For the Inside: Whites two eggs, two cups powdered sugar; flavor with vanilla. Cover the first sheet of cake with a layer of this, then one of grated cocoanut; cover the top of the cake in the same way. Cream. One cup sugar, heaping cup flour, three eggs, butter size of an egg, one teaspoon cream tartar, one-half teaspoon soda dissolved in a little hot water added just before going ii>to the oven. Cream: One cup milk, two eggs, two tablespoons flour, one-half cup sugar. Flavor with lemon. Chess. Beat the yolks of three eggs till smooth, add one-half cup sugar and beat again, then add one-third cup butter, rubbed to a cream, and one-half teaspoon PIES. 45 vanilla; bake on a plate lined with puff paste; when done, cover with the whites of three eggs, beaten stiff, and mixed with one-half cup powdered sugar and one teaspoon lemon juice. Brown slightly and cut while hot. Not to be served cold. Lemon, i. Six lemons, four cups sugar, six eggs, two ounces butter; grate the rind of the lemons and strain the juice; rub the butter and sugar together, then add the eggs well beaten, then the lemon. This makes two pies. Line the plates with rich puff paste and bake without top crust. 2. Juice and grated rind of one lemon, one cup sugar, one cup water, four eggs well beaten, (reserv- ing the whites of two for frosting); cover plate with puff paste and bake without top crust. Beat reserved whites with two tablespoons sugar
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