vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Baked Lemon Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
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
255Calories
9 gProtein
42 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein8.6 g
Carbohydrates42 g
Fiber1 g
Sugars39 g
Total Fat6.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium96 mg
Potassium132 mg
Calcium50 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C20 mg
Vitamin A107 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate37 mcg
Choline198 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 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 LEMON PUDDING. Quantity for 6 Persons. 8 eggs % lemon peel Vi lb. of sugar 1 tbsp. corn starch Juice of 1 % lemons
Cook this with the app: pantry check, scaling, and the assistant.