vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Lemon Pie
From Cooking for profit, 1886
Serves 2
These rich pies do not need frosting, only a dredging of powdered sugar.
Presented as published in 1886. 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
844Calories
7 gProtein
118 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories844 kcal
Protein7.2 g
Carbohydrates118 g
Fiber4.2 g
Sugars103 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium28 mg
Potassium322 mg
Calcium112 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline7.7 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Rich Lemon Pie. 7 ounces sugar — a cupful. 3 lemons. 1 cup rich cream. 6 yolks of eggs and 2 whites
Cook this with the app: pantry check, scaling, and the assistant.