Lemon Pie
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. H. M. Shepherd.
Presented as published in 1928. 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
804Calories
15 gProtein
151 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein15 g
Carbohydrates151 g
Fiber4.2 g
Sugars70 g
Total Fat28 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol31 mg
Sodium810 mg
Potassium159 mg
Calcium234 mg
Iron24 mg
Magnesium27 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate118 mcg
Choline12 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 6. The excerpt below is the record exactly as published.
Lemon Pie 2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon flour 3 ege yolks 34 cup sugar 3 tablespoons lemon juice 114 eups boiling water and grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.