vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
1089Calories
26 gProtein
211 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1089 kcal
Protein26 g
Carbohydrates211 g
Fiber2.8 g
Sugars204 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium418 mg
Calcium140 mg
Iron4.2 mg
Magnesium33 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 56. The excerpt below is the record exactly as published.
Lemon Pie yi pound butter 4 eggs }/i pound sugar 2 lemons 4 large sour apples, grated Beat butter to a cream, add sugar and yolks beaten light, grated apple and lemon rind. Bake in rich paste. Beat whites stiff, add one-half cup sugar and juice of one-half lemon. Put this in crusts and let brown. This makes two pies. Psi. ' Lemon Pie 3 eggs pinch of salt 1 tablespoon cornstarch juice Yi lemon 1 cup sugar 3 tablespoons boihng water Beat yolks with one tablespoon cornstarch and one-half cup sugar, stir in lemon juice and grated rind, add boihng water and cook in double boiler until thick. Then stir in beaten whites plus remain- der of sugar. Pour this into under crust and put in hot oven for five minutes. Anne Puffer Taylor (Lambda Nu). 136 DELTA GAMMA COOK BOOK Lemon Pie Yolks of 4 eggs 1 cup sugar Juice and grated rind of 1 lemon
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