Baked Lemon Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
992Calories
29 gProtein
147 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories992 kcal
Protein29 g
Carbohydrates147 g
Fiber7.3 g
Sugars93 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol593 mg
Sodium540 mg
Potassium681 mg
Calcium258 mg
Iron4.5 mg
Magnesium60 mg
Phosphorus482 mg
Zinc3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3.6 mcg
Vitamin C106 mg
Vitamin A290 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate120 mcg
Choline462 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 41. The excerpt below is the record exactly as published.
Baked Lemon Podding. Trimmings of rough puff or short crust pastry. Three ounces castor sugar. Three eggs. Two lemons. Three ounces cake crumbs. Half a gill milk
Cook this with the app: pantry check, scaling, and the assistant.