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Lemon Pie Meringue

Name: Lemon Pie Meringue
Yield: 2 servings
Ingredients: 1 cup sugar; 2 cups water or milk; 2 lemons or 3 if small; One lemon and two eggs to each pie.; Two eggs to each pie.

From Cooking for profit, 1886

Serves 2

Dredging granulated sugar over the frosting before baking gives a richer appearance.

Presented as published in 1886. 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

502Calories

8 gProtein

114 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories502 kcal

Protein8 g

Carbohydrates114 g

Fiber4.2 g

Sugars104 g

Total Fat5.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium278 mg

Calcium68 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus123 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C80 mg

Vitamin A82 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate40 mcg

Choline155 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 254. The excerpt below is the record exactly as published.

Lemon Pid Meringued. Rule : One lemon and two eggs to each pie. 1 cup sugar. 2 cups water or milk. 2 lemons or 3 if small

Cook this with the app: pantry check, scaling, and the assistant.