vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
664Calories
18 gProtein
118 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein18 g
Carbohydrates118 g
Fiber0.2 g
Sugars110 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol414 mg
Sodium5058 mg
Potassium338 mg
Calcium216 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus343 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0.5 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline327 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 113. The excerpt below is the record exactly as published.
Lemon Pies. — Juice of six lemons, yolks of six eggs, two cups sugar, one tablespoon corn starch, half cup butter; cook 196 HOW WE COOK IN TENNESSEE. until it thickens three-quarters cup sweet milk. — Mrs. Jones. Hernando, Miss. Lemon Pie. — One cup of milk, one cup of sugar, one table- spoon corn starch cooked over hot water for at least fifteen minutes, one saltspoon salt, the yolks of three eggs and the white of one egg, grated rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.