Lemon Pie
From Cookery for little girls, 1910
Meringue is made by beating egg whites stiff and slowly adding powdered sugar.
Presented as published in 1910. 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
1167Calories
16 gProtein
260 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1167 kcal
Protein16 g
Carbohydrates260 g
Fiber4.8 g
Sugars204 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol382 mg
Sodium509 mg
Potassium324 mg
Calcium187 mg
Iron13 mg
Magnesium31 mg
Phosphorus241 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 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)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate101 mcg
Choline303 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 44. The excerpt below is the record exactly as published.
LEMON PIE Make paste as directed before, line a deep pie pan, prick the bottom to keep from blister- ing, and bake in a hot oven about ten minutes. Remove and fill immediately with the following preparations : 150 A FEW MORE DESSERTS Mix three tablespoon fuls of cornstarch with one cup of sugar, add two-thirds of a cup of boiling water, and one teaspoonful of butter, and cook five minutes, stirring all the time. Then pour on to the beaten yolks of two eggs, flavor with the strained juice and grated rind of one lemon
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