Lemon Pie
From Delicate dishes, 1896
Recipe by Mrs. J. B. Daniels.
Presented as published in 1896. 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
1532Calories
27 gProtein
315 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1532 kcal
Protein27 g
Carbohydrates315 g
Fiber0 g
Sugars313 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium309 mg
Potassium579 mg
Calcium387 mg
Iron2.8 mg
Magnesium48 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.
LEMON PIE. Beat the yolks of 3 eggs with the juice and grated rind of a large lemon, add i^ cup of sugar, i cup of milk, I teaspoonful of corn starch
Cook this with the app: pantry check, scaling, and the assistant.