Lemon Pie

Name: Lemon Pie
Ingredients: Juice of 1 lemon; 1 c. sugar; 1 c. water; Pinch of salt; 2 eggs; 2 heaping Tbsp. of flour

From The Relief Societ Cookbook, 1930

Make rich pie crust, line deep pie plate and bake. Fill with cooked filling and top with meringue made from egg whites beaten stiff with sugar. Brown delicately. — Mrs. C. L. Miller.

Presented as published in 1930. 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

1004Calories

15 gProtein

222 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1004 kcal

Protein15 g

Carbohydrates222 g

Fiber2.8 g

Sugars204 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium153 mg

Potassium304 mg

Calcium94 mg

Iron3.3 mg

Magnesium27 mg

Phosphorus231 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.2 mg

Folate83 mcg

Choline299 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 22. The excerpt below is the record exactly as published.

LEMON PIE Juice of 1 lemon 1 c. sugar 1 c. water Pinch of salt 2 eggs (save whites for meringue for top of pie) 2 heaping Tbsp. of flour

Cook this with the app: pantry check, scaling, and the assistant.