nut-freesoy-freefish-freeshellfish-free
Boiled Lemon Pudding
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
547Calories
10 gProtein
77 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein9.8 g
Carbohydrates77 g
Fiber2.1 g
Sugars36 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol76 mg
Sodium680 mg
Potassium155 mg
Calcium90 mg
Iron3.4 mg
Magnesium25 mg
Phosphorus125 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C8.8 mg
Vitamin A28 mcg
Vitamin E0.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate82 mcg
Choline57 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 257. The excerpt below is the record exactly as published.
BOILED LEMON PUDDING. Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of fiour, a teaspoonful of salt and two eggs, milk
Cook this with the app: pantry check, scaling, and the assistant.