vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
1143Calories
13 gProtein
261 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1143 kcal
Protein13 g
Carbohydrates261 g
Fiber2.9 g
Sugars207 g
Total Fat12 g
Saturated Fat2.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol252 mg
Sodium648 mg
Potassium166 mg
Calcium194 mg
Iron18 mg
Magnesium24 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0.9 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate102 mcg
Choline176 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 43. The excerpt below is the record exactly as published.
Lemon Pie Moisten 1 heaping tablesp corn starch in a little cold water, add 1 cup boiling water, and cook until the corn starch is done, then add 1 teasp butter, 1 cup sugar; remove from fire, stir vigorously, and when cooled off a little add 1 well-beaten egg and the juice and grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.