Lemon Pie
From The Carbon County cook book, 1926
Submitted by MRS. F. W. ROBINSON, VETA BRYNER.
Presented as published in 1926. 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
773Calories
7 gProtein
170 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein7.4 g
Carbohydrates170 g
Fiber0.8 g
Sugars152 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol378 mg
Sodium153 mg
Potassium116 mg
Calcium88 mg
Iron5.5 mg
Magnesium11 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C18 mg
Vitamin A130 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate87 mcg
Choline283 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar, 2 cups boiling water, 14 cup cornstarch or flour. Beat yolks until light, add sugar, flour and lemons, beat well together and cook until thick. Cool and put in crust. Stiffly beaten whites on top. MRS. TOM CULP. MRS. MARY BHAN. BLANCHE JOHNSTUN. Lemon Pie. 34, cup sugar, *4, cup boiling water, 1 tablespoon cornstarch or flour, 2 egg yolks, 3 tablespoons lemon juice, 1 tea- spoon butter. Mix sugar and cornstarch, add to boiling water, stir constantly. Cook 2 minutes, add butter and yolks, rind and juice of 1 lemon. MRS. F. W. ROBINSON. VETA BRYNER CARBON COUNTY COOK BOOK 35 Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch. Boil mixture ten minutes and bake in double crust. MRS. EARL KING. Lemen Pie. 1 cup sugar, 2 eggs, 1 teaspoon butter
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