Lemon Upside Down Pie
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
843Calories
13 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein13 g
Carbohydrates204 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium205 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 11. The excerpt below is the record exactly as published.
LEMON UPSIDE DOWN PIE 4 egg whites 1 cup sugar 1/4 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.