Lemon Pie
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1068Calories
22 gProtein
218 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1068 kcal
Protein22 g
Carbohydrates218 g
Fiber2.9 g
Sugars206 g
Total Fat28 g
Saturated Fat5.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol595 mg
Sodium236 mg
Potassium420 mg
Calcium170 mg
Iron3.4 mg
Magnesium32 mg
Phosphorus362 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C53 mg
Vitamin A256 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate82 mcg
Choline454 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 21. The excerpt below is the record exactly as published.
Lemon Pie.—Grated rind and juice of one lemon; 1 cup sugar; yolks of 3 eggs; 1 tablespoon butter; 3 tablespoons milk; 2 teaspoons cornstarch, or 8 teaspoons flour
Cook this with the app: pantry check, scaling, and the assistant.