vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The new Kentucky home cook book, 1884
Serves 16
This makes two pies.
Presented as published in 1884. 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
90Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein3.3 g
Carbohydrates14 g
Fiber0.4 g
Sugars13 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium53 mg
Calcium18 mg
Iron0.5 mg
Magnesium4.3 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C6.6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline74 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 112. The excerpt below is the record exactly as published.
LEMON PIE. Take eight eggs (reserve the whites of four), one cupful of sugar, one cupful of water, two lemons, and one heaping table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.