Lemon Pie
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. M. L. Ridenhour.
Presented as published in 1928. 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
3820Calories
30 gProtein
314 gCarbs
282 gFat
Full nutrition (34 nutrients)
Calories3820 kcal
Protein30 g
Carbohydrates314 g
Fiber0 g
Sugars302 g
Total Fat282 g
Saturated Fat169 g
Monounsaturated Fat83 g
Polyunsaturated Fat14 g
Omega-31.1 g
Cholesterol1438 mg
Sodium323 mg
Potassium381 mg
Calcium196 mg
Iron4.6 mg
Magnesium36 mg
Phosphorus490 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A2529 mcg
Vitamin E9.6 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.3 mg
Folate129 mcg
Choline649 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 6. The excerpt below is the record exactly as published.
Lemon Pie 2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon flour 3 ege yolks 34 cup sugar 3 tablespoons lemon juice 114 eups boiling water and grated rind of 1 lemon. Mix eornstarch flour and sugar, add boiling water, stirring con- stantly. Cook two minutes. Stir in butter, egg yolks, lemon juice and rind. Let cool. Line a plate with pastry and bake and let cool. Then fill with lemon mixture. Cover with Meringue and brown in a moderate oven. Mrs. H. M. Shepherd. Lemon Pie 4 eggs well beaten juice of 3 lemons 114 eups of sugar 1% eup of melted butter 2 tablespoons of flour
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