vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
524Calories
10 gProtein
109 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein10 g
Carbohydrates109 g
Fiber1.4 g
Sugars102 g
Total Fat7.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium2534 mg
Potassium175 mg
Calcium58 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus157 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C27 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate41 mcg
Choline223 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.
LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon ; bake in a crust. This will fill one shallow plate. LEMON PIE. Miss Sophia Brownsberg. The rind and juice of one lemon, one cup sugar, the yolks of three eggs ; mix these well together ; two cups 220 THE HOME COOK BOOK. of milk, little salt, one tablespoon corn starch ; thicken the milk with the corn starch and let it come to a boil ; then stir it into the other ingredients, pour it into a pie plate covered with a good paste and bake it. Beat the whites of three eggs to a froth, with a tablespoon of sugar, lay it over the top of the pie and set it again in the oven for a few seconds, to brown. LEMON PIE. Mrs. J. W. Preston. Six eggs, (less two whiter ) two cups of white sugar, a little salt, one cup of sweet milk, two tablespoons of corn starch dissolved in the milk ; two large lemons
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