Lemon Pie

Name: Lemon Pie
Ingredients: one-half cupful cracker-dust; one cupful milk; one-half cupful powdered sugar; two tablespoonfuls cocoanut butter or olive oil; three eggs

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

618Calories

27 gProtein

78 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories618 kcal

Protein27 g

Carbohydrates78 g

Fiber0 g

Sugars77 g

Total Fat22 g

Saturated Fat13 g

Monounsaturated Fat26 g

Polyunsaturated Fat5.6 g

Omega-30.3 g

Cholesterol587 mg

Sodium307 mg

Potassium574 mg

Calcium384 mg

Iron2.7 mg

Magnesium47 mg

Phosphorus543 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline484 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

LEMON PIE. Soak one-half cupful cracker-dust for one hour in one cupful milk. Cream together one-half cupful powdered sugar, two tablespoonfuls cocoanut butter or olive oil, whip in the beaten white of one and yolks of three eggs

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