vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
754Calories
14 gProtein
161 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein14 g
Carbohydrates161 g
Fiber2.8 g
Sugars154 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium279 mg
Calcium84 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus214 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)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 305. The excerpt below is the record exactly as published.
Lemon Pie. — (1) Mix 2 table-spoonfuls of corn-starch with 1 breakfast-cupful of hot water, pour it into a stewpan, and stir over the fire till boiling; then mix in the grated rinds and juice of two Lemons and fib. of caster sugar; when cool, stir in the yolks of four well-beaten eggs, line some buttered plates with a good rich crust, pour the mixture in, and bake until the crust is done. Beat the whites of the four eggs together with 6 table-spoonfuls of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.