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Baked Cream Pudding

Name: Baked Cream Pudding
Yield: 2 servings
Ingredients: 3/4 qt. of sour cream; 2 tbsps. of lemon juice; 1/2 cup of sugar; 1/2 lemon peel; 7 eggs; 3 tbsps. of flour

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

633Calories

27 gProtein

92 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein27 g

Carbohydrates92 g

Fiber3 g

Sugars54 g

Total Fat19 g

Saturated Fat6.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol656 mg

Sodium257 mg

Potassium451 mg

Calcium155 mg

Iron5.5 mg

Magnesium42 mg

Phosphorus408 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.5 mcg

Vitamin C71 mg

Vitamin A281 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)2.9 mg

Folate166 mcg

Choline522 mg

Caffeine0 mg

Water257 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 119. The excerpt below is the record exactly as published.

BAKED CREAM PUDDING. Quantity for 6 Persons. % qt. of sour cream 2 tbsps. of lemon juice % cup of sugar 3 tbsps. of flour % lemon peel 7 eggs

Cook this with the app: pantry check, scaling, and the assistant.