Lemon Pie No. 3

Name: Lemon Pie No. 3
Ingredients: 1 large or 2 small lemons; 1.5 cups hot water; Yolks of 3 eggs; 3 soda crackers; 1 cup sugar; Whites of three eggs

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

1105Calories

30 gProtein

220 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1105 kcal

Protein30 g

Carbohydrates220 g

Fiber3.1 g

Sugars204 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol558 mg

Sodium245 mg

Potassium418 mg

Calcium133 mg

Iron3.8 mg

Magnesium32 mg

Phosphorus323 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E1.8 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline448 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.

Lemon Pie No. 3, I large or 2 small lemons i }i cups hot water Yolks of 3 eggs 3 soda crackers I cup sugar Whites of three eggs Grate the rind, strain the juice of the lemon, roll the crackers, stir and pour on the hot water, beat the yolks, mix all together; pour it in the crust, which should be of the best, and bake while hot; make a The Qtieen Cook Book \\\ meringue of the whites beaten stiff, then sift in three heaping tablespoons of powdered sugar, spread on top, and brown. Lemon Pie No. 2. I lemon i tablespoon corn starch 1 cup sugar

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