vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie No. 1
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
925Calories
3 gProtein
237 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories925 kcal
Protein3 g
Carbohydrates237 g
Fiber4.2 g
Sugars203 g
Total Fat5.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol10 mg
Sodium274 mg
Potassium175 mg
Calcium105 mg
Iron8.7 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate43 mcg
Choline8.2 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 192. The excerpt below is the record exactly as published.
one heaping tablespoonful of cornstarch with one cup of sugar / add one scant cup of boiling water^ and boil five minutes. Add one tea- spoonfid of butter^ the juice of one large lemoji^ and 072e egg^ well beaten.
Cook this with the app: pantry check, scaling, and the assistant.