vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie No. 4
From Dora's cook book, 1888
Serves 5
Presented as published in 1888. 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
724Calories
14 gProtein
76 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein14 g
Carbohydrates76 g
Fiber1.1 g
Sugars69 g
Total Fat61 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol484 mg
Sodium151 mg
Potassium276 mg
Calcium122 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C21 mg
Vitamin A144 mcg
Vitamin E1 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline267 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 54. The excerpt below is the record exactly as published.
Four ounces of butter, one pint of cream, nine eggs, juice and rind of two lemons, three-fourths of a pound of sugar. Bake between two crusts. LEMON PIE, No. 5 One and one-half cups sugar, one cup water, half a eracker, two tablespoons flour, one egg, juice and grated rind of one lemon. LEMON PIE, No.
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