vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie No. 1
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
781Calories
17 gProtein
158 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein17 g
Carbohydrates158 g
Fiber2.1 g
Sugars153 g
Total Fat18 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol481 mg
Sodium181 mg
Potassium280 mg
Calcium92 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus261 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C40 mg
Vitamin A201 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate67 mcg
Choline371 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 53. The excerpt below is the record exactly as published.
Lemon Pie No. 1. Juice and grated rind of 3 lemons. 2 tablespoons butter. Whites of 4 eggs. Yolks of 6 eggs. 3 cups of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.