vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pie without Lemons
From The Cook County cook book, 1912
Serves 1
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
771Calories
18 gProtein
151 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein18 g
Carbohydrates151 g
Fiber2.6 g
Sugars101 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium681 mg
Potassium226 mg
Calcium214 mg
Iron19 mg
Magnesium31 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate136 mcg
Choline300 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 357. The excerpt below is the record exactly as published.
LEMON PIE WITHOUT LEMONS.— Beat yolks of 2 eggs (save whites for frosting) with ^ cup sugar until smooth. Then stir in 3 tablespoons of vinegar, and add 2 heaping table- spoons of flour, and stir until thoroughly mixed together; add 1 cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.