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Two Crust Lemon Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Incomplete recipe.
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
No method was recorded for this recipe.
Nutrition per serving
496Calories
10 gProtein
107 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein9.9 g
Carbohydrates107 g
Fiber4.6 g
Sugars70 g
Total Fat6 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium432 mg
Potassium251 mg
Calcium156 mg
Iron12 mg
Magnesium24 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate77 mcg
Choline156 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 65. The excerpt below is the record exactly as published.
TWO CRUST LEMON PIE. Mrs. L. M. Dougherty. Three lemons for two pies. Two cups of boiling water, two tablespoons of corn starch, one cup of sugar, three eggs
Cook this with the app: pantry check, scaling, and the assistant.