Lemon Pie with Meringue

Name: Lemon Pie with Meringue
Ingredients: Plain or flaky pastry; two teaspoonfuls butter; one whole egg; three yolks; one cup sugar; one cup milk; one lemon; five teaspoonfuls flour; one half teaspoonful salt

From Durham cook book ..., 1921

Recipe by Mrs. Arthur Cole.

Presented as published in 1921. 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

1363Calories

26 gProtein

243 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1363 kcal

Protein26 g

Carbohydrates243 g

Fiber3.2 g

Sugars215 g

Total Fat44 g

Saturated Fat8.2 g

Monounsaturated Fat7 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol256 mg

Sodium1453 mg

Potassium609 mg

Calcium359 mg

Iron2.9 mg

Magnesium50 mg

Phosphorus385 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.6 mcg

Vitamin C53 mg

Vitamin A169 mcg

Vitamin E3.2 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2 mg

Folate83 mcg

Choline217 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 51. The excerpt below is the record exactly as published.

LEMON PIE WITH MERINGUE. Plain or flaky pastry, two teaspoon- fuls butter, one whole egg and three yolks, one cup sugar, one cup milk, one lemon, juice and grated rind, five teaspoonfuls flour, one half teaspoonful salt

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