Lemon Pie, Without Corn Starch

Name: Lemon Pie, Without Corn Starch
Ingredients: one cup of sugar; two tablespoonfuls water; yolks of three eggs; The juice and grated rind of a lemon

From La cuisine creole, 1885

Presented as published in 1885. 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

938Calories

8 gProtein

202 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories938 kcal

Protein8.1 g

Carbohydrates202 g

Fiber0 g

Sugars201 g

Total Fat14 g

Saturated Fat4.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.1 g

Cholesterol551 mg

Sodium27 mg

Potassium60 mg

Calcium69 mg

Iron1.5 mg

Magnesium3.4 mg

Phosphorus199 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate74 mcg

Choline418 mg

Caffeine0 mg

Water56 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 77. The excerpt below is the record exactly as published.

LËMON PIE, WITHOUT CORN STARCH. Tlie juice and grated rind of a lemon, one cup of sugar, two tablespoonfuls water, yolks of three eggs

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