Lemon Pie
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1095Calories
5 gProtein
276 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1095 kcal
Protein5.1 g
Carbohydrates276 g
Fiber5.8 g
Sugars205 g
Total Fat5.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol10 mg
Sodium545 mg
Potassium272 mg
Calcium184 mg
Iron17 mg
Magnesium27 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate87 mcg
Choline15 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 100. The excerpt below is the record exactly as published.
Lemon Pie 1 c. sugar 4 tbsp. lemon juice 2 eggs (yolks) Grated rind 1 lemon 3 tbsp. cornstarch ^ 1 tsp. butter 1 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.