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Lemon Pie
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
716Calories
3 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein3.5 g
Carbohydrates177 g
Fiber3.8 g
Sugars102 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium409 mg
Potassium120 mg
Calcium129 mg
Iron12 mg
Magnesium16 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate53 mcg
Choline7.4 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 34. The excerpt below is the record exactly as published.
LEMON PIE.—Juice and grated rind of 2 lemons, 24 level tablespoons corn starch, 3 cups boiling water, 2 cups sugar, 4 egos
Cook this with the app: pantry check, scaling, and the assistant.