Try this Lemon Apricot Pie recipe, or contribute your own.
Suggest a better descriptionBlend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind and apricot pulp. Pour into baked pie shell. Cover with whipped cream or meringue. Chill before serving. If meringue is used, beat two egg whites until stiff and add two tablespoons of granulated sugar. Spread on pie and bake in a moderate oven (350F) until brown. To prepare pulp, drain off liquid from canned or freshly stewed apricots and force through a coarse strainer. [These days Id say use a food processor. Remember, this book is pre-just about everything but electric refrigerators. Prunes can be used in place of the apricots. S.C.] Posted by Stephen Ceideberg; October 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 31 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 151.3mg | 4 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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