Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of butter
- a cupful of boiling two level tablespoonfuls of corn water
- a cupful of one teaspoonful of butter
- one lemon
- two level tablespoonfuls of corn water
- two tablespoonfnls of sugar
- lemon juice
Directions
Grated rind of one lemon. Three-quarters of a cupful of boiling Two level tablespoonfuls of corn water,
starch. Yolks of two e^'s.
Three-quarters of a cupful of One teaspoonful of butter,
sugar. Juice of one lemon.
Mix the cornstarch and sugar together and add to the boiling- water, stirring until it thickens ; add the grated rind of the lemon and cook for ten minutes; beat the yolks of the eggs until creamy; add slowly to the cornstarch ; cooking two minutes longer ; remove from the fire and add the lemon juice and butter; line a pie-pan
PASTRY AND PIES 55
with flaky pastry and a rim; cover with soft paper; fill with pieces of stale bread and bake in a moderate oven ; when baked remove the paper and bread and fill with the mixture; beat the whites of the eggs stiff; add two tablespoonfnls of sugar and beat together; cover the pie with the meringue and bake in a cool oven until lightly browned.