Lemon Pie
From Dainty dinners and dishes for Jewish families, 1907
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
935Calories
24 gProtein
166 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories935 kcal
Protein24 g
Carbohydrates166 g
Fiber7.7 g
Sugars58 g
Total Fat21 g
Saturated Fat5.6 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol372 mg
Sodium1343 mg
Potassium372 mg
Calcium364 mg
Iron35 mg
Magnesium70 mg
Phosphorus357 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.3 mg
Folate197 mcg
Choline314 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 54. The excerpt below is the record exactly as published.
LEMON PIE. Flan de Creme au Citron. 2 oz. castor sugar. i pint boiling water. I cz. Reinylina cornflour. 2 eggs. Rind and juice of 1 lemon. Pastry
Cook this with the app: pantry check, scaling, and the assistant.