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Lemon Pie No. 4
From Original White House Cookbook, 1887
Serves 8
Makes one medium-sized pie.
Presented as published in 1887. 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
208Calories
0 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein0.5 g
Carbohydrates54 g
Fiber0.7 g
Sugars51 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium38 mg
Calcium7.5 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus6.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline1.3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 210. The excerpt below is the record exactly as published.
LEMON PIE. No. 2. One coffeecupful of sugar, three eggs, one cupful of water, one table- spoonful of melted butter, one heaping tablespoonful of flour, the juice and a little of the rind of one lemon. Reserve the whites of the eggs, and after J 312 rASTBT, PIES AND TARTS. the pie is baked, spread them over the top, beaten lightly, with a spoonful of sugar, and return to the oven until it is a light brown. ' This may be cooked before it is put into the crust or not, but it is rather better to cook it first in a double boiler or dish. It makes a medium-sized pie. Bake from thirty-five to forty minutes. LEMON PIE. No. 3. Moisten a heaping tablespoonful of cornstarch with a little cold water, then add a cupful of boiling water ; stir over' the fire till it boils and cook the cornstarch, say two or three minutes ; add a teaspoonful of butter and a cupful of sugar ; take off the fire, and, when slightly cooled, add an egg well beaten and the juice and grated rind of a fresh lemon. Bake with a crust. This makes one small pie. LEMON PIE. No. 4. Two LARGE, fresh lemons, grate off the rind, if not bitter reserve it for the filling of the pie, pare off every bit of the white skin of the lemon (as it toughens while cooking) ; then cut the lemon into very thin slices with a sharp knife and take out the seeds ; two cupfuls of sugar, three tablespoonfuls of water and two of sifted flour
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