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Lemon Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
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
473Calories
7 gProtein
104 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein6.7 g
Carbohydrates104 g
Fiber0 g
Sugars101 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium78 mg
Calcium33 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline147 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 64. The excerpt below is the record exactly as published.
LEMON PIE. Mrs. W. T. Leader. Mrs. Eliza Smith. Mrs. H. H. Pattee. Mrs. J. Schultz. Mrs. R. A. Wilson. One cup sugar, one cup water, one lemon, one table- spoon corn starch or flour, two eggs (leaving white of one for the meringue)
Cook this with the app: pantry check, scaling, and the assistant.