vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie (No. 1)
From Temperance cook book, 1887
Serves 2
To be eaten cold.
Presented as published in 1887. 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
536Calories
7 gProtein
110 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein7.5 g
Carbohydrates110 g
Fiber2.8 g
Sugars103 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol200 mg
Sodium75 mg
Potassium211 mg
Calcium57 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A127 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline153 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 78. The excerpt below is the record exactly as published.
LEMON PIE. (No. 1.) One cupful of sugar, half a cup of sweet cream, two small lem- ons, two eggs; if you have no cream use milk; in that case, add one tablespoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.