vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie - Under Crust
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
687Calories
3 gProtein
164 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein3.3 g
Carbohydrates164 g
Fiber1.5 g
Sugars152 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol184 mg
Sodium15 mg
Potassium92 mg
Calcium40 mg
Iron0.9 mg
Magnesium6.8 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C27 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline142 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
LEMON PIE— UNDER CRUST From two large lemons grate the rind and squeeze the juice. Blend with the juice the yolks of four eggs, three PIES AND PASTRIES 339 cups of sugar, five tablespoons of flour or cornstarch, and two cups of water
Cook this with the app: pantry check, scaling, and the assistant.