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Lemon Pie Without Butter
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
636Calories
13 gProtein
132 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein13 g
Carbohydrates132 g
Fiber1.5 g
Sugars102 g
Total Fat8.3 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium377 mg
Potassium205 mg
Calcium124 mg
Iron10 mg
Magnesium23 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C19 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate96 mcg
Choline226 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 125. The excerpt below is the record exactly as published.
Lemon Pie Without Butter. Yolks of 3 eggs, 1 coffee cup of sugar and 3 tablespoons of flour mixed with the sugar. Beat the eggs light. Add the sugar and flour a little at a time, then the strained juice of 1 lemon and lastly a coffee cup of boiling water.
Cook this with the app: pantry check, scaling, and the assistant.