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Lemon Pie
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
155Calories
2 gProtein
33 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein1.8 g
Carbohydrates33 g
Fiber0.2 g
Sugars26 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol80 mg
Sodium42 mg
Potassium18 mg
Calcium20 mg
Iron1.4 mg
Magnesium2.3 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline56 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 100. The excerpt below is the record exactly as published.
Lemon Pie. Rind and juice i lemon. 1 cup sugar. 1 tablespoon butter. Yolks 3 eggs. 2 tablespoons flour. 2 tablespoons cornstarch. % cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.