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Lemon Pie No. 2
From The national course in home economics, 1917
Serves 2
This pie is rich and enjoyable.
Presented as published in 1917. 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
508Calories
26 gProtein
81 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein26 g
Carbohydrates81 g
Fiber4.1 g
Sugars53 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium413 mg
Potassium309 mg
Calcium158 mg
Iron10 mg
Magnesium27 mg
Phosphorus231 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.2 mg
Folate90 mcg
Choline302 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 150. The excerpt below is the record exactly as published.
EMON PIE— No. 2. A lemon pie that is just rich enough to be enjoyable, is made by put- ting the crust intended for it into a deep plate. Stir one tablespoonful of corn-starch into a little cold water, add a cup of boiling water, let all boil, then add seven tablespoonfuls of sugar, the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. While this pie is baking beat the whites of the four eggs and one heaping table- spoonful of pulverized suga
Cook this with the app: pantry check, scaling, and the assistant.