vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
1006Calories
19 gProtein
166 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1006 kcal
Protein19 g
Carbohydrates166 g
Fiber0.3 g
Sugars157 g
Total Fat32 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol55 mg
Sodium48 mg
Potassium31 mg
Calcium20 mg
Iron1 mg
Magnesium5.8 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E5.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline23 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 69. The excerpt below is the record exactly as published.
Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.