Lemon Silver Cream Pie
From Our favorite recipes (Stake Relief Society, 1954), 1954
Mary Jean Nelson
Presented as published in 1954. 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
4928Calories
115 gProtein
1112 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories4928 kcal
Protein115 g
Carbohydrates1112 g
Fiber0.3 g
Sugars1106 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium223 mg
Potassium143 mg
Calcium79 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus49 mg
Zinc0.3 mg
Copper2.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline46 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 27. The excerpt below is the record exactly as published.
LEMON SILVER CREAM PIE 4 egg yolks 13 tbsp. gelatin (5 pkg.) 5 Cc. sugar t c. water Juice of 1 lemon 4 egg whites Rind of 1 lemon, grated $c. sugar 1 9-inch baked pastry shell
Cook this with the app: pantry check, scaling, and the assistant.