Two-Crust Lemon Pie
From Quaker recipes, 1954
Presented as published in 1954. 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
1121Calories
23 gProtein
228 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1121 kcal
Protein23 g
Carbohydrates228 g
Fiber2.8 g
Sugars215 g
Total Fat29 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol433 mg
Sodium240 mg
Potassium659 mg
Calcium387 mg
Iron2.9 mg
Magnesium52 mg
Phosphorus471 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C53 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate71 mcg
Choline342 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 51. The excerpt below is the record exactly as published.
TWO-CRUST LEMON PIE 2 whole eggs 1 cup sugar 1 tablespoon flour 1 cup milk 1 tablespoon butter 1 large lemon
Cook this with the app: pantry check, scaling, and the assistant.