Quick Lemon Pie

Name: Quick Lemon Pie
Ingredients: three-fourths cup sugar; three eggs, yolks; one tablespoon flour; one tablespoon water; juice and rind of one lemon; pinch of salt

From Durham cook book ..., 1921

Recipe by Mrs. A. G. Elliott.

Presented as published in 1921. 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

853Calories

21 gProtein

167 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories853 kcal

Protein21 g

Carbohydrates167 g

Fiber2.8 g

Sugars154 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium217 mg

Potassium359 mg

Calcium113 mg

Iron3.7 mg

Magnesium29 mg

Phosphorus321 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline446 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 48. The excerpt below is the record exactly as published.

QUICK LEMON PIE. Three-fourths cup sugar, three eggs, (yolks) one tablespoon flour, one tablespoon water, juice and rind of one lemon, pinch of salt

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