Boiled Lemon Pudding

Name: Boiled Lemon Pudding
Ingredients: One lemon; A quarter of a pound of sugar; A quarter of a pound of suet; One egg; Half a pound of breadcrumbs

From The Ocklye cookery book, 1909

Optional: add chopped apples.

Presented as published in 1909. 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

2401Calories

39 gProtein

286 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories2401 kcal

Protein39 g

Carbohydrates286 g

Fiber13 g

Sugars130 g

Total Fat124 g

Saturated Fat64 g

Monounsaturated Fat40 g

Polyunsaturated Fat9.3 g

Omega-30 g

Cholesterol263 mg

Sodium1742 mg

Potassium672 mg

Calcium472 mg

Iron13 mg

Magnesium113 mg

Phosphorus506 mg

Zinc4.3 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E2.6 mg

Vitamin K19 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate278 mcg

Choline192 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 29. The excerpt below is the record exactly as published.

BOILED LEMON PUDDING Ingredients One lemon. A quarter of a pound of sugar. A quarter of a pound of suet. One egg. Half a pound of breadcrumbs

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