Baked Lemon Pudding
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
749Calories
24 gProtein
117 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein24 g
Carbohydrates117 g
Fiber6.4 g
Sugars93 g
Total Fat24 g
Saturated Fat7.7 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol565 mg
Sodium357 mg
Potassium590 mg
Calcium214 mg
Iron4.5 mg
Magnesium44 mg
Phosphorus405 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.6 mcg
Vitamin C106 mg
Vitamin A261 mcg
Vitamin E2 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate110 mcg
Choline463 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 22. The excerpt below is the record exactly as published.
BAKED LEMON PUDDING. Trimmings of rough puff or 2 lemons. 3 oz. cake-crumbs. About ^ gill milk. short crust pastry. 3 oz. castor sugar. 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.