Lemon Pie
From Standard Paper-Bag Cookery, 1912
Pile roughly and set in a very cool oven to become firm.
Presented as published in 1912. 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
1142Calories
18 gProtein
226 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1142 kcal
Protein18 g
Carbohydrates226 g
Fiber0 g
Sugars213 g
Total Fat22 g
Saturated Fat9.4 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol580 mg
Sodium119 mg
Potassium446 mg
Calcium371 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus462 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A272 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate100 mcg
Choline462 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 54. The excerpt below is the record exactly as published.
Lemon Pie. — Beat the yolks of three eggs lightly, add one cup of sugar slowly and then the juice and grated yellow rind of one lemon. Beat hard and stir in two even tablespoons of flour made smooth in one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.