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Lemon Pie

Name: Lemon Pie
Yield: 5 servings
Ingredients: Yolks of 7 eggs; 3 teacups of granulated sugar; 1 grated nutmeg; the juice of 3 lemons; the grated rind of 1 lemon; Use 3 whites in making the filling; the other 4 whites beaten stiff; 5 tablespoons of sugar

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

689Calories

15 gProtein

145 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories689 kcal

Protein15 g

Carbohydrates145 g

Fiber4.8 g

Sugars136 g

Total Fat9.1 g

Saturated Fat3.5 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol260 mg

Sodium104 mg

Potassium232 mg

Calcium92 mg

Iron2 mg

Magnesium26 mg

Phosphorus161 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C58 mg

Vitamin A113 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate46 mcg

Choline211 mg

Caffeine0 mg

Water160 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 124. The excerpt below is the record exactly as published.

% grated nutmeg, dredge with flour, pour over %^ cup vinegar. Cover with crust, bake 30 minutes in moderate oven. Serve hot. Lemon Pie. Yolks of 7 eggs, 3 teacups of granulated sugar, 1 grated nut- meg, the juice of 3 lemons and the grated rind of 1 lemon. Use 3 whites in making the filling, the other 4 whites beaten stiff with 5 tablespoons of sugar

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