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Lemon Pie with Two Crusts

Name: Lemon Pie with Two Crusts
Yield: 2 servings
Ingredients: Beat 2 eggs light; 2 cups of sugar; a pt. of water; 3 tablespoons of cracker-dust; the same quantity of flour; the grated rind of one and the juice of 2 lemons

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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

903Calories

8 gProtein

214 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories903 kcal

Protein8.1 g

Carbohydrates214 g

Fiber1.4 g

Sugars202 g

Total Fat5.7 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium158 mg

Calcium46 mg

Iron1.9 mg

Magnesium14 mg

Phosphorus120 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C27 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate48 mcg

Choline150 mg

Caffeine0 mg

Water96 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 356. The excerpt below is the record exactly as published.

LEMON PIE WITH TWO CRUSTS.— Beat 2 eggs light, and stir into them 2 cups of sugar; add a pt. of water, 3 table- spoons of cracker-dust, the same quantity of flour, rubbed to a paste with a little cold water, the grated rind of one and the juice of 2 lemons

Cook this with the app: pantry check, scaling, and the assistant.