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Sliced Lemon Pie
From The national course in home economics, 1917
Serves 1
Ensure to leave none of the white rind on the lemons.
Presented as published in 1917. 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
972Calories
4 gProtein
241 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein4 g
Carbohydrates241 g
Fiber8.9 g
Sugars208 g
Total Fat7.9 g
Saturated Fat2.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium110 mg
Potassium436 mg
Calcium83 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate39 mcg
Choline15 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 150. The excerpt below is the record exactly as published.
SLICED LEMON PIE. Line a pie plate with rich pie crust, then put in a cup of sugar. Pare one large lemon or two small ones, taking care to leave none of the white rind. Slice very thin, removing all seeds. Put on a top crust
Cook this with the app: pantry check, scaling, and the assistant.