vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mother R.'s Lemon Pie
From The complete cook book, 1900
Serves 2
Meringue: Beat egg whites with salt, add powdered sugar, and bake until fawn color.
Presented as published in 1900. 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
667Calories
8 gProtein
118 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein7.6 g
Carbohydrates118 g
Fiber2.9 g
Sugars103 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol229 mg
Sodium81 mg
Potassium215 mg
Calcium64 mg
Iron1.6 mg
Magnesium16 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A219 mcg
Vitamin E1.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline156 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 100. The excerpt below is the record exactly as published.
MOTHER R.'S LEMON PIE. One cup of white sugar, one cup of hot water, two small or one large lemon, two table&poonfuls of corn- starch, three tablespoonfuls of melted butter and two eggs
Cook this with the app: pantry check, scaling, and the assistant.