Lemon Pie

Name: Lemon Pie
Ingredients: two deep tin pie-plates; three small teacupfuls of sugar; the outside of the rind and the juice of three lemons; the yolks of six eggs; three tablespoonfuls of milk

From Arm & Hammer Soda book of valuable recipes, 1900

Thorough beating and slow baking are necessary for success.

Presented as published in 1900. 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

543Calories

43 gProtein

32 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein43 g

Carbohydrates32 g

Fiber8.4 g

Sugars11 g

Total Fat31 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1121 mg

Sodium449 mg

Potassium897 mg

Calcium302 mg

Iron7.1 mg

Magnesium65 mg

Phosphorus688 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6.4 mcg

Vitamin C159 mg

Vitamin A498 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.6 mg

Folate174 mcg

Choline905 mg

Caffeine0 mg

Water536 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 9. The excerpt below is the record exactly as published.

LEMON PIE. Line two deep tin pie-plates with a paste rolled very thin. Set in a cool place until the filling is made. Beat to a froth three small teacupfuls of sugar, the outside of the rind and the juice of three lemons, and the yolks of six eggs ; then beat the whites to a very stiff froth, and stir into the sugar and other in¬ gredients, adding three tablespoonfuls of milk

Cook this with the app: pantry check, scaling, and the assistant.