vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
778Calories
27 gProtein
120 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein27 g
Carbohydrates120 g
Fiber0.1 g
Sugars113 g
Total Fat28 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol603 mg
Sodium308 mg
Potassium576 mg
Calcium386 mg
Iron2.7 mg
Magnesium48 mg
Phosphorus545 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 64. The excerpt below is the record exactly as published.
LEMON PIE. Miss Belle Rankin. Six eggs, two teacups milk, one teacup sugar, two tablespoons corn starch, one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.