Lemon Upside Down Pie

Name: Lemon Upside Down Pie
Ingredients: 4 egg whites; 1 cup sugar; 1.5 teaspoon cream of tartar; 4 egg yolks; 3 tablespoons lemon juice; Grated rind 1 lemon; 1.5 pt. whipped cream; 0.5 cup sugar

From The Wilson cook book, 1941

Presented as published in 1941. 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

1256Calories

13 gProtein

311 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1256 kcal

Protein13 g

Carbohydrates311 g

Fiber0.2 g

Sugars302 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium7.3 mg

Potassium1262 mg

Calcium6.4 mg

Iron0.5 mg

Magnesium3.8 mg

Phosphorus4.1 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0 mg

Folate9.3 mcg

Choline2.4 mg

Caffeine0 mg

Water147 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 24. The excerpt below is the record exactly as published.

Lemon Upside Down Pie 4 egg whites 1 cup sugar 1% teaspoon cream of tartar Add sugar gradually to beaten egg whites and beat till stands in peaks. Pour into well greased pie tin and bake at 300° F. for 1 hr. Turn brown side on plate. Chill thoroughly. Filling 4 egg yolks 3 tablespoons lemon juice Grated rind 1 lemon 1% pt. whipped cream

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