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Lemon Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
601Calories
10 gProtein
131 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein10 g
Carbohydrates131 g
Fiber3 g
Sugars103 g
Total Fat8.2 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol191 mg
Sodium414 mg
Potassium190 mg
Calcium150 mg
Iron9.7 mg
Magnesium22 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate61 mcg
Choline153 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 106. The excerpt below is the record exactly as published.
LEMON PIE. Bread, 1 slice. Butter, 1 teaspoon. Boiling water, 1 cup. Lemon, 1. Sugar, 1 cup. Eggs, 2. Ice water, 1 tablespoon
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