vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
1070Calories
20 gProtein
221 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein20 g
Carbohydrates221 g
Fiber2 g
Sugars203 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium318 mg
Potassium292 mg
Calcium128 mg
Iron6 mg
Magnesium26 mg
Phosphorus312 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C27 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate88 mcg
Choline445 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 56. The excerpt below is the record exactly as published.
Lemon Pie yi pound butter 4 eggs }/i pound sugar 2 lemons 4 large sour apples, grated Beat butter to a cream, add sugar and yolks beaten light, grated apple and lemon rind. Bake in rich paste. Beat whites stiff, add one-half cup sugar and juice of one-half lemon. Put this in crusts and let brown. This makes two pies. Psi. ' Lemon Pie 3 eggs pinch of salt 1 tablespoon cornstarch juice Yi lemon 1 cup sugar 3 tablespoons boihng water
Cook this with the app: pantry check, scaling, and the assistant.