Lemon Pie

Name: Lemon Pie
Ingredients: 3 eggs; juice and grated rinds of 2 lemons; 2 cups sugar; 2 cups boiling water; 14 cup cornstarch or flour

From The Carbon County cook book, 1926

Submitted by MRS. TOM CULP, MRS. MARY BHAN, BLANCHE JOHNSTUN.

Presented as published in 1926. 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

2228Calories

30 gProtein

502 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories2228 kcal

Protein30 g

Carbohydrates502 g

Fiber5.2 g

Sugars402 g

Total Fat18 g

Saturated Fat5.1 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol558 mg

Sodium1292 mg

Potassium385 mg

Calcium397 mg

Iron36 mg

Magnesium56 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)10 mg

Folate248 mcg

Choline453 mg

Caffeine0 mg

Water502 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.

Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar, 2 cups boiling water, 14 cup cornstarch or flour

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