vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The new home cook book, 1896
Serves 1
This will fill one shallow plate.
Presented as published in 1896. 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
905Calories
7 gProtein
217 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein7.4 g
Carbohydrates217 g
Fiber2.9 g
Sugars203 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium83 mg
Potassium214 mg
Calcium63 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.
LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.