Lemon Pie

Name: Lemon Pie
Ingredients: % cup sugar; % cups boiling water; 2 tablespoonsful cornstarch; 1/2 tablespoonful of butter; 2 egg yolks; 3 tablespoonsful of lemon juice; grated rind of one lemon

From Trinity cook book, 1925

—MRS. J. T. WOOD.

Presented as published in 1925. 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

726Calories

16 gProtein

149 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein16 g

Carbohydrates149 g

Fiber4.4 g

Sugars105 g

Total Fat16 g

Saturated Fat3.3 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol388 mg

Sodium416 mg

Potassium360 mg

Calcium163 mg

Iron10 mg

Magnesium31 mg

Phosphorus238 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C71 mg

Vitamin A161 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.2 mg

Folate99 mcg

Choline305 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 21. The excerpt below is the record exactly as published.

LEMON PIE % cup sugar, % cups boiling water, 2 tablespoonsful cornstarch, y2 tablespoonful of butter, 2 egg yolks, 3 tablespoonsful of lemon juice, grated rind of one lemon

Cook this with the app: pantry check, scaling, and the assistant.