Lemon Pie

Name: Lemon Pie
Ingredients: one table-spoonful of corn starch; one cup of boiling water; seven table-spoonfuls of sugar; the well-beaten yolks of four eggs; the grated juice and rind of two lemons; the whites of the four eggs; one heaping table-spoonful of pulverized sugar

From Household hints, 1881

This recipe makes a very large pie.

Presented as published in 1881. 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

886Calories

28 gProtein

149 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories886 kcal

Protein28 g

Carbohydrates149 g

Fiber2.7 g

Sugars101 g

Total Fat21 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium539 mg

Potassium66 mg

Calcium153 mg

Iron16 mg

Magnesium15 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.9 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 20. The excerpt below is the record exactly as published.

Lemon Pie. — Prepare a crust for the pie in a deep plate, then stir one table-spoonful of corn starch into a little cold water, add one cup of boiling water, let all come to a boil ; then add seven table-spoonfuls of sugar, the well-beaten yolks of four eggs, and the grated juice and rind of two lemons ; while this is baking beat the whites of the four eggs and one heaping table-spoonful of pulverized sugar

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