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Lemon Pie

Name: Lemon Pie
Yield: 2 servings
Ingredients: Yolks of 2 eggs; I cup sugar; the juice and grated rind of I lemon; i ^ cups cold water; 2 table-spoonfuls of flour; and 5 of water, mixed for thickening.

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 2

Presented as published in 1882. 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

487Calories

7 gProtein

107 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein7.2 g

Carbohydrates107 g

Fiber0 g

Sugars101 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium80 mg

Potassium82 mg

Calcium37 mg

Iron1.4 mg

Magnesium11 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline147 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 115. The excerpt below is the record exactly as published.

LEMON PIE. Yolks of 2 eggs, I cup sugar, the juice and grated rind of I lemon, i ^ cups cold water, 2 table-spoonfuls of flour and 5 of water, mixed for thickening.

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