vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie Filling
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
982Calories
20 gProtein
161 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories982 kcal
Protein20 g
Carbohydrates161 g
Fiber3.3 g
Sugars102 g
Total Fat41 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium542 mg
Potassium146 mg
Calcium163 mg
Iron16 mg
Magnesium20 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.3 mcg
Vitamin E5.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate77 mcg
Choline10 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 73. The excerpt below is the record exactly as published.
Lemon Pie Filling % cupful sugar 1 tablespoonful butter 2 tablespoonfuls cornstarch 2 egg yolks 1 cupful boiling water % teaspoonful salt 14 cupful lemon juice grated rind of % lemon
Cook this with the app: pantry check, scaling, and the assistant.