Lemon Pie

Name: Lemon Pie
Ingredients: 14 tbsp. flour; 2 tsp. lemon juice; 3 tbsp. sugar; Grated lemon rind; 4 ce. boiling water; x tsp. butter; 4 yolk of egg

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

1141Calories

40 gProtein

193 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories1141 kcal

Protein40 g

Carbohydrates193 g

Fiber10 g

Sugars40 g

Total Fat25 g

Saturated Fat7 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat5.6 g

Omega-30.1 g

Cholesterol747 mg

Sodium2433 mg

Potassium546 mg

Calcium719 mg

Iron67 mg

Magnesium82 mg

Phosphorus532 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D4 mcg

Vitamin C4 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)16 mg

Folate355 mcg

Choline613 mg

Caffeine0 mg

Water931 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 63. The excerpt below is the record exactly as published.

LEMON PIE. 14 tbsp. flour. 2 tsp. lemon juice. 3 tbsp. sugar. Grated lemon rind. 4 ce. boiling water. x tsp. butter. 4 yolk of egg

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