vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
670Calories
18 gProtein
120 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein18 g
Carbohydrates120 g
Fiber1.4 g
Sugars114 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium5051 mg
Potassium541 mg
Calcium359 mg
Iron1.7 mg
Magnesium43 mg
Phosphorus403 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C27 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate41 mcg
Choline266 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.
LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon ; bake in a crust. This will fill one shallow plate. LEMON PIE. Miss Sophia Brownsberg. The rind and juice of one lemon, one cup sugar, the yolks of three eggs ; mix these well together ; two cups 220 THE HOME COOK BOOK. of milk, little salt, one tablespoon corn starch
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