vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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
1036Calories
20 gProtein
208 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1036 kcal
Protein20 g
Carbohydrates208 g
Fiber0 g
Sugars203 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium233 mg
Potassium280 mg
Calcium142 mg
Iron2.8 mg
Magnesium24 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline449 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Buckeye cookery (1892), page 122. The excerpt below is the record exactly as published.
Lemon Piz. One lemon grated, one cup sugar, the yolks of three eggs, small pieces butter, three table-spoons milk, two tea-spoons corn starch
Cook this with the app: pantry check, scaling, and the assistant.