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Lemon Pie No. 2

Name: Lemon Pie No. 2
Yield: 3 servings
Ingredients: three tablespoonfuls of cornstarch; one saltspoonful of salt; one cup and a half of sugar; one pint of boiling water; the grated rind and juice of two large lemons; the well-beaten yolks of four eggs; the whites beaten stiff

From Mrs. Lincoln's Boston cook book, 1884

Serves 3

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

631Calories

7 gProtein

141 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories631 kcal

Protein6.9 g

Carbohydrates141 g

Fiber3.7 g

Sugars102 g

Total Fat7.3 g

Saturated Fat2.3 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1.3 g

Cholesterol245 mg

Sodium3605 mg

Potassium162 mg

Calcium151 mg

Iron12 mg

Magnesium17 mg

Phosphorus122 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C35 mg

Vitamin A87 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate83 mcg

Choline193 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 193. The excerpt below is the record exactly as published.

hree table- spoonfids of cornstarch^ one saltspoonful of salt^ and one cup and a half of sugar; add one pint of boiling water ^ and boil five minutes. Add the grated rind and juice of two large lemons. When slightly cooled, add the well- beaten yolks of four eggs, then the whites beaten stiff

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