Boiled Lemon Pudding

Name: Boiled Lemon Pudding
Ingredients: a quarter of a pound of flour; the same quantity of sugar; bread-crumbs; sultanas; finely-chopped suet; a half teaspoonful of carbonate of soda; the finely-grated rind of two lemons; an egg; enough milk to make it moist enough

From The book of plain cooking, 1904

Presented as published in 1904. 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

2327Calories

27 gProtein

324 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories2327 kcal

Protein27 g

Carbohydrates324 g

Fiber25 g

Sugars196 g

Total Fat114 g

Saturated Fat61 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol263 mg

Sodium752 mg

Potassium1410 mg

Calcium394 mg

Iron10 mg

Magnesium107 mg

Phosphorus377 mg

Zinc2.6 mg

Copper0.7 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C262 mg

Vitamin A86 mcg

Vitamin E2.9 mg

Vitamin K8.2 mcg

Vitamin B60.9 mg

Vitamin B120.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate235 mcg

Choline183 mg

Caffeine0 mg

Water234 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.

Boiled Lemon Pudding Mix well together a quarter of a pound of flour, the same quantity of sugar, bread-crumbs, sultanas, finely-chopped suet, and a half tea- spoonful of carbonate of soda. Add to these ingredients the finely-grated rind of two lemons and their juice, thoroughly strained, and an egg, and enough milk to make it moist enough

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