vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie (2)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
924Calories
8 gProtein
221 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein7.8 g
Carbohydrates221 g
Fiber3.1 g
Sugars203 g
Total Fat17 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol217 mg
Sodium134 mg
Potassium221 mg
Calcium74 mg
Iron3.3 mg
Magnesium17 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline153 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 112. The excerpt below is the record exactly as published.
Lemon Pie (2)—Ingredients—1 cup of sugar, 1 tablespoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful of boiling water and 1 tablespoonful corn starch
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