vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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
788Calories
13 gProtein
165 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories788 kcal
Protein13 g
Carbohydrates165 g
Fiber1.1 g
Sugars162 g
Total Fat29 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol425 mg
Sodium178 mg
Potassium205 mg
Calcium72 mg
Iron2.1 mg
Magnesium17 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C21 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline296 mg
Caffeine0 mg
Alcohol1.7 g
Water124 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.
LEMON PIE. Mrs. David Keever, Atlanta, Oeorgifl. Ten eggs, two or three lemons and a little grated rind, butter size of egg, one quart of sugar, one wine glass sherry^ one wine glass brandy
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