vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie (Plain)
From The national course in home economics, 1917
Serves 2
A plain, healthy, and easily made pie.
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
434Calories
3 gProtein
104 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein3.3 g
Carbohydrates104 g
Fiber0.2 g
Sugars102 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium44 mg
Potassium90 mg
Calcium25 mg
Iron0.5 mg
Magnesium8.7 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C19 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline76 mg
Caffeine0 mg
Water302 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.
LEMON PIE (PLAIN). Bake to a nice brown an under crust made of Ko-nut, not lard — see Part II. — and fill with the following dressing: One pint of water put on the stove in a double boiler; add a pinch of salt, butter the size of a wal- nut, one full cup of sugar, yolk of one &gg, and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.