Lemon Sponge Pie

Name: Lemon Sponge Pie
Ingredients: 2 tb. butter; 2 tb. flour; I c. sugar; I c. milk; 2eggs; I lemon (juice and gra ted rind)

From The practical cookbook, 1917

Presented as published in 1917. 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

978Calories

10 gProtein

224 gCarbs

31 gFat

Full nutrition (30 nutrients)

Calories978 kcal

Protein9.7 g

Carbohydrates224 g

Sugars212 g

Total Fat31 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol92 mg

Sodium98 mg

Potassium396 mg

Calcium308 mg

Iron1 mg

Magnesium34 mg

Phosphorus268 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.3 mg

Folate25 mcg

Choline43 mg

Water221 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 59. The excerpt below is the record exactly as published.

Lemon Sponge Pie 2 tb. butter 2 tb. flour I c. sugar I c. milk 2eggs I lemon (juice and gra ted rind)

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