vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Lemon Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
561Calories
11 gProtein
120 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein11 g
Carbohydrates120 g
Fiber4.3 g
Sugars104 g
Total Fat9.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol284 mg
Sodium113 mg
Potassium314 mg
Calcium84 mg
Iron2.3 mg
Magnesium22 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C80 mg
Vitamin A122 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline228 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 71. The excerpt below is the record exactly as published.
Boiled Lemon Pudding Put over the fire in an agate vessel 2 V2 cups water or milk, and 1 cup sugar. When this is boiling stir into it 4 heaping teasp cornstarch dissolved in i^ cup water. Let this boil a few minutes, stirring constantly, then remove from fire and add the juice and grated rind of 3 lemons, the beaten yolks of 3 eggs, and 1 teasp butter
Cook this with the app: pantry check, scaling, and the assistant.