Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Pie | 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 pint of milk
- one cup sugar
- three tablespoons milk
- one teaspoon corn-starch
- one tablespoon corn-starch
- one cup boiling water
- one pound powdered sugar
- three eggs
- half tablespoon of corn-starch
- one lemon grated
- one lemon
- ten eggs
- three eggs to a pie
- butter the size of a walnut
Directions
Mrs. IC. S. Long.
For a' large pie^itake three eggs, one pint of milk and half tablespoon of corn-starch; flavor to suit the taste.
LEMON PIE. Mrs. W. E. Scobey. One lemon grated, one cup sugar, the yolks of three eggs, small piece butter, three tablespoons milk, one teaspoon corn-starch ; beat all together, and bake in a rich .crust ; beat the whites very light, with a little sugar, aild place on the pie when done, then brown in the oven.
LEMON PIE. Mrs. H. B. S. One tablespoon corn-starch, one cup boiling water, into which stir a lump of butter the size of a walnut, let it cool, add one cup sugar, grate the rind and juice of one lemon and add one egg- .cover with meringue paste, and brown in oven. • For paste, whip to a stiff froth the whites of ten eggs and one pound powdered sugar ; flavor with lemon, vanilla or rose- water ; allow three eggs to a pie ; spread over the top of the pie^