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Lemon Pie
From The Cook County cook book, 1912
Serves 2
Wafers may be used instead of milk for a stronger lemon taste.
Presented as published in 1912. 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
575Calories
12 gProtein
117 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein12 g
Carbohydrates117 g
Fiber1.4 g
Sugars108 g
Total Fat9.2 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium119 mg
Potassium333 mg
Calcium193 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus239 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C27 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate42 mcg
Choline171 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 356. The excerpt below is the record exactly as published.
LEMON PIE. — Juice and grated rind of 1 large lemon, 1 cup sugar, 2 eggs, 2 tablespoons (rounded) flour, 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.