vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
525Calories
6 gProtein
124 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein5.6 g
Carbohydrates124 g
Fiber2.7 g
Sugars102 g
Total Fat8.9 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol109 mg
Sodium307 mg
Potassium139 mg
Calcium105 mg
Iron8.7 mg
Magnesium15 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C27 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate49 mcg
Choline79 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 95. The excerpt below is the record exactly as published.
Lemon Pie (2) — One cup sugar, 1 table- spoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful boiling water and 1 tablespoonful corn-starch
Cook this with the app: pantry check, scaling, and the assistant.