Baked Lemon Pudding

Name: Baked Lemon Pudding
Ingredients: 1 lemon, juice and grated rind; }4 c. sugar; 1 T. cornstarch; 1 c. milk; 2 eggs; 4 to 6 thin slices of bread.

From Canadian cook book, 1924

Presented as published in 1924. 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

841Calories

32 gProtein

129 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein32 g

Carbohydrates129 g

Fiber2.8 g

Sugars69 g

Total Fat22 g

Saturated Fat8.6 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat4.4 g

Omega-30.3 g

Cholesterol401 mg

Sodium808 mg

Potassium645 mg

Calcium610 mg

Iron5.8 mg

Magnesium74 mg

Phosphorus581 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6 mg

Folate47 mcg

Choline337 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 101. The excerpt below is the record exactly as published.

BAKED LEMON PUDDING 1 lemon, juice and grated rind. }4 c. sugar. 1 T. cornstarch. 1 c. milk. 2 eggs. 4 to 6 thin slices of bread.

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