vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Souffle Pie
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
828Calories
19 gProtein
162 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein19 g
Carbohydrates162 g
Fiber0.5 g
Sugars155 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium365 mg
Calcium95 mg
Iron2.8 mg
Magnesium27 mg
Phosphorus309 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C58 mg
Vitamin A240 mcg
Vitamin E1.8 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
Folate101 mcg
Choline449 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 562. The excerpt below is the record exactly as published.
Lemon Souffle Pie {Tourte au Citron souffle) Line a pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill. Filling. Three or four eggs, three-quarters cup sugar, juice of one and a half lemons, a little of the rind, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.