Lemon Pie Filling
From Foods, their selection and preparation, 1935
More sugar may be desired based on taste.
Presented as published in 1935. 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
1238Calories
12 gProtein
278 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1238 kcal
Protein12 g
Carbohydrates278 g
Fiber8.9 g
Sugars208 g
Total Fat33 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol47 mg
Sodium1192 mg
Potassium427 mg
Calcium95 mg
Iron2.2 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline16 mg
Caffeine0 mg
Water656 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 297. The excerpt below is the record exactly as published.
lemon-pie filling when properly combined and cooked. More sugar may be desired. That is a matter of taste. Mix well the starch, sugar, and salt. Add the hot water while stirring constantly and Lemon Pie Fill ing (One Pie) 6 tablespoons cornstarch 3 egg yolks 1 cup sugar Juice of 2 medium-sized £ teaspoon salt lemons (6 tablespoons) 1£ cups hot water Grated rind of 1 lemon 1£ to 2 tablespoons but- ter or margarine
Cook this with the app: pantry check, scaling, and the assistant.