vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
753Calories
14 gProtein
160 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein14 g
Carbohydrates160 g
Fiber2.8 g
Sugars153 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium155 mg
Potassium279 mg
Calcium91 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water402 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 69. The excerpt below is the record exactly as published.
Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.