vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The New century cook book, 1899
Serves 2
Double the recipe for two pies.
Presented as published in 1899. 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
666Calories
15 gProtein
135 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein15 g
Carbohydrates135 g
Fiber5.6 g
Sugars124 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol294 mg
Sodium158 mg
Potassium472 mg
Calcium266 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus286 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C103 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate62 mcg
Choline252 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 110. The excerpt below is the record exactly as published.
Lemon Pie. One lemon, one cup sugar, two eggs, three tablespoons of flour, one cup milk. Grate the rind of the lemon; mix the whole together, leaving out the whites of the eggs; pour in the milk New Century Cook Book. 219 last. Bake in a deep plate lined with pastry. Beat the whites of the eggs to a stiff froth, sweeten with four tablespoons of sugar, put on top when baked, and return to oven and brown lightly. Miss E. T. Shipley. Lemon Pie. Four eggs, two lemons, eight tablespoons white sugar, two tablespoons melted butter, grated rind of one lemon and juice of both. Stir together, pour into the paste, and bake; when done beat whites with four tablespoons of sugar and brown. Mrs. F. P. Richards. Lemon Pie. For one pie take one large lemon, yolks of two eggs, one cup of sugar, one-half cup of cold water, one teaspoon butter, meringue, whites of two eggs, two tablespoons of P sugar, brown nicely in oven. Mrs. W. Lloyd. . Lemon Pie. One cup of sugar, three eggs, one teaspoon corn starch, one cup of milk, juice of two lemons and grated rind of one; beat yolks of eggs and sugar together, stir in the corn starch, milk and lemon juice and half the whites, which have been beaten stiff; save the remaining part of the whites for frosting with two tablespoons sugar
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