Lemon Pie
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
348Calories
1 gProtein
91 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein0.8 g
Carbohydrates91 g
Fiber5.4 g
Sugars77 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium83 mg
Calcium71 mg
Iron0.5 mg
Magnesium8.9 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline4.3 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.
Lemon Pie. 2 eggs; juice and rind of y2 lemon; 1 tablespoonful cornstarch; 6 tablespoonfuls water; 6 tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.