Lemon Pie
From Council cook book, 1908
Presented as published in 1908. 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
956Calories
18 gProtein
201 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories956 kcal
Protein18 g
Carbohydrates201 g
Fiber2.6 g
Sugars151 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium681 mg
Potassium226 mg
Calcium212 mg
Iron19 mg
Magnesium31 mg
Phosphorus248 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate136 mcg
Choline300 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Council cook book (1908), page 42. The excerpt below is the record exactly as published.
Lemon Pie. Two eggs, juice and rind of one lemon, scant cup of sugar, two tablespoons of flour, cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.