vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie with Upper Crust
From The household cook book, 1902
Serves 3
You will find it a delicious dessert.
Presented as published in 1902. 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
750Calories
20 gProtein
141 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein20 g
Carbohydrates141 g
Fiber1.9 g
Sugars136 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium302 mg
Calcium103 mg
Iron3.1 mg
Magnesium24 mg
Phosphorus308 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C35 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate78 mcg
Choline444 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 237. The excerpt below is the record exactly as published.
LEMON PIE WITH UPPER CRUST.— Grate the yellow part of 2 lemons into a dish, peel off the white and throw away; then cut up the lemons with the grated yellow, add 5 eggs, if they are plenty, if not, 4 will do; add 2 cups of sugar, a little salt, and 2 tablespoons of water
Cook this with the app: pantry check, scaling, and the assistant.