Lemon Pie

Name: Lemon Pie
Ingredients: two lemons; yolks of four eggs; nine tablespoonfuls of sugar; two tablespoonfuls of melted butter; two-thirds goblet of milk; whites of three eggs; three tablespoonfuls of sugar

From High-Street cook book, 1885

Ensure to prepare a rich paste for the crust.

Presented as published in 1885. 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

1332Calories

47 gProtein

171 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1332 kcal

Protein47 g

Carbohydrates171 g

Fiber5.6 g

Sugars157 g

Total Fat56 g

Saturated Fat25 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.7 g

Omega-30.2 g

Cholesterol1360 mg

Sodium505 mg

Potassium768 mg

Calcium256 mg

Iron7.4 mg

Magnesium59 mg

Phosphorus731 mg

Zinc4.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D7 mcg

Vitamin C106 mg

Vitamin A746 mcg

Vitamin E4.6 mg

Vitamin K2.9 mcg

Vitamin B60.8 mg

Vitamin B123.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.5 mg

Folate187 mcg

Choline1044 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.

Lemon IHe. Grate and squeeze two lemons, yolks of four eggs, nine tablespoonfuls of sugar, two tablespoonfuls of melted butter, two- thirds goblet of milk. Use the whites of three eggs with three tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.