Lemon Pie
From The Federation cook book, 1910
Recipe attributed to Mrs. J. H. Gray.
Presented as published in 1910. 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
1014Calories
20 gProtein
220 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein20 g
Carbohydrates220 g
Fiber2.9 g
Sugars204 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium280 mg
Calcium84 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 17. The excerpt below is the record exactly as published.
Lemon Pie Bake crust first. Filling — Juice and grated rind of 1 lemon. Small cup of sugar, 3 teaspoons cornstarch mixed with a little cold water. 1 cup boiling milk boiled until thick, yolk of 2 eggs. Beat whites for to
Cook this with the app: pantry check, scaling, and the assistant.