vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Lemon Pie

Name: Lemon Pie
Yield: 3 servings
Ingredients: Grated rind and juice of two lemons; yolks of three eggs; two cups sugar; seven tablespoons flour; two cups boiling water

From The Toronto Cook Book, 1915

Serves 3

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

832Calories

13 gProtein

183 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories832 kcal

Protein13 g

Carbohydrates183 g

Fiber1.9 g

Sugars138 g

Total Fat7.7 g

Saturated Fat2.2 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol223 mg

Sodium455 mg

Potassium158 mg

Calcium142 mg

Iron13 mg

Magnesium23 mg

Phosphorus170 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C0.6 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.3 mg

Folate105 mcg

Choline166 mg

Caffeine0 mg

Water171 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 72. The excerpt below is the record exactly as published.

Lemon Pie Grated rind and juice of two lemons, yolks of three eggs, two cups sugar, seven tablespoons flour, two cups boiling water

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