Lemon Pie
From Physical culture cook book, 1901
Presented as published in 1901. 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
1274Calories
11 gProtein
257 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1274 kcal
Protein11 g
Carbohydrates257 g
Fiber0 g
Sugars201 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol435 mg
Sodium333 mg
Potassium137 mg
Calcium70 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus194 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C4.2 mg
Vitamin A184 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate94 mcg
Choline279 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 60. The excerpt below is the record exactly as published.
Lemon Pie. — Mix together one cup su- gar, juice and rind of two lemons, one table- spoonful flour, yolks of two eggs and white of on^. Add one cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.