vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Mock Lemon Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
882Calories
3 gProtein
221 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein2.8 g
Carbohydrates221 g
Fiber2.7 g
Sugars203 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium141 mg
Potassium361 mg
Calcium138 mg
Iron4.8 mg
Magnesium20 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate36 mcg
Choline8.4 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 43. The excerpt below is the record exactly as published.
Mock Lemon Pie To 1 cup sugar add 1 heaping tablesp flour, the beaten yolks of 2 eggs, I teasp lemon extract, % cup stewed rhubarb, and 14 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.