Lemon Pie

Name: Lemon Pie
Ingredients: Grated rind and juice of one lemon; cup of sugar; yolks of three eggs; tablespoon of butter; 1-2 cup milk; Use a little flour to thicken the custard.

From Granite City cook book, 1900

Presented as published in 1900. 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

1040Calories

13 gProtein

214 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1040 kcal

Protein13 g

Carbohydrates214 g

Fiber0 g

Sugars207 g

Total Fat29 g

Saturated Fat7.1 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol597 mg

Sodium74 mg

Potassium256 mg

Calcium221 mg

Iron1.9 mg

Magnesium20 mg

Phosphorus333 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A233 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate87 mcg

Choline440 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 20. The excerpt below is the record exactly as published.

LEMOX PIES. Grated rind and juice of one lemon, cup of sugar, yolks of three eggs, ta- blespoon of butter, 1-2 cup milk. Beat all together and bake in rich crust. Beat the whites with a little sugar and spread over pie when done and brown in oven. Use a little flour to thicken the custard.

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