Lemon Pie

Name: Lemon Pie
Ingredients: One large or two small lemons; yolks of four eggs; one tablespoon flour; two do. melted butter; 1 cup sugar

From Six little cooks, 1910

Presented as published in 1910. 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

1311Calories

27 gProtein

217 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1311 kcal

Protein27 g

Carbohydrates217 g

Fiber2.8 g

Sugars204 g

Total Fat42 g

Saturated Fat20 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.7 g

Omega-30.2 g

Cholesterol802 mg

Sodium291 mg

Potassium435 mg

Calcium148 mg

Iron4.6 mg

Magnesium35 mg

Phosphorus427 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C53 mg

Vitamin A505 mcg

Vitamin E2.9 mg

Vitamin K2.5 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.8 mg

Folate118 mcg

Choline598 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 29. The excerpt below is the record exactly as published.

LEMON PIE. One large or two small lemons, rind and pulp; after the seeds are taken out, squeeze the pulp well in half a tumbler of water, and strain; yolks of four eggs well beaten, one tablespoon flour stirred with the egg, two do. melted butter, 1 cup sugar

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