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Lemon Pie
From Delta Gamma cook book, 1922
Serves 1
Brown the meringue in a slow oven.
Presented as published in 1922. 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
985Calories
6 gProtein
236 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories985 kcal
Protein6.2 g
Carbohydrates236 g
Fiber0.5 g
Sugars213 g
Total Fat9 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol121 mg
Sodium83 mg
Potassium74 mg
Calcium35 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate43 mcg
Choline46 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 56. The excerpt below is the record exactly as published.
Lemon Pie 2 cups sugar 3 egg yolks 2 lemons, juice and grated rind 2 heaping tablespoons cornstarch, dissolved in a little water Have ready two cups boiling water, add sugar, yolks and lemon, well beaten, then add dissolved cornstarch and cook until thick. Take from stove and beat in a piece of butter and fill crusts which have already been baked. Use three egg whites for meringue. This makes two pies. Grace Ware Chambers (Lambda) . Lemon Pie 1 cup sugar 1 teaspoon butter 1 heaping tablespoon flour yolks 2 eggs and 1 whole 1 cup water egg 2 lemons, j uice and grated rind salt
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