Lemon Pie
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
975Calories
5 gProtein
223 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories975 kcal
Protein5.5 g
Carbohydrates223 g
Fiber0.2 g
Sugars201 g
Total Fat24 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol409 mg
Sodium29 mg
Potassium48 mg
Calcium56 mg
Iron1.1 mg
Magnesium5.7 mg
Phosphorus139 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
Lemon Pie •>! | c. sugar Yolks of 2 eggs 1 c. water Grated rind and juice 3 tb. corn starch of one lemon 1 ts. butter
Cook this with the app: pantry check, scaling, and the assistant.