vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
832Calories
2 gProtein
216 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories832 kcal
Protein2 g
Carbohydrates216 g
Fiber2.8 g
Sugars203 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.7 mg
Potassium154 mg
Calcium33 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline5.1 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 71. The excerpt below is the record exactly as published.
LEMON PIE. For I pie take i large lemon, and peel and slice. The crust being ready upon the plate, put in a large cup of sugar, and place the sliced lemon up- on the sugar. Chop the peeling fine and spread it over the sliced lemon, and dust over about i spoonful of flour. Then take half a cup of water
Cook this with the app: pantry check, scaling, and the assistant.