Lemon Pie

Name: Lemon Pie
Ingredients: Grated rind and juice of one lemon; one cup sugar; one egg; the yolks of two; two tablespoonfuls flour

From The Elm City cook book, 1896

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

1046Calories

15 gProtein

222 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1046 kcal

Protein15 g

Carbohydrates222 g

Fiber2.8 g

Sugars203 g

Total Fat16 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium232 mg

Calcium59 mg

Iron2.5 mg

Magnesium19 mg

Phosphorus132 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E2.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.2 mg

Folate60 mcg

Choline152 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 21. The excerpt below is the record exactly as published.

LEMON PIE. Grated rind and juice of one lemon, one cup sugar, one egg and the yolks of two. Two tablespoonfuls flour

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