Lemon Pie

Name: Lemon Pie
Ingredients: Measure water as before; half as much sugar as water; half as much flour as sugar; half as much lemon juice as flour; one egg for every cup of water

From Principles of food preparation, 1914

The filling should cut firm when cold.

Presented as published in 1914. 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

94Calories

7 gProtein

7 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories94 kcal

Protein6.7 g

Carbohydrates7.3 g

Fiber0.3 g

Sugars2.7 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium172 mg

Calcium34 mg

Iron1 mg

Magnesium12 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C39 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline152 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 91. The excerpt below is the record exactly as published.

Lemon Pie Measure water as before. Take half as much sugar as water, half as much flour as sugar, and half as much lemon juice as flour. Allow one egg for every cup of water

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