Lemon Pie
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
715Calories
22 gProtein
124 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein22 g
Carbohydrates124 g
Fiber2.8 g
Sugars115 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium238 mg
Potassium644 mg
Calcium383 mg
Iron2.4 mg
Magnesium49 mg
Phosphorus460 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C53 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline342 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 74. The excerpt below is the record exactly as published.
LEMON PIE. The juice and rind of one lemon, two eggs, eight heap- ing tablespoonfnls of sugar, one small teacnpful of milk, one teaapocnful of corn Btarch
Cook this with the app: pantry check, scaling, and the assistant.