Citron Pudding

Name: Citron Pudding
Ingredients: one quart of fresh milk; one pint of stale bread crumbs; four eggs; coffeecup of powdered sugar; less than one-half pound of citron; juice and rind of one lemon; butter

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

1771Calories

88 gProtein

218 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1771 kcal

Protein88 g

Carbohydrates218 g

Fiber20 g

Sugars65 g

Total Fat62 g

Saturated Fat27 g

Monounsaturated Fat16 g

Polyunsaturated Fat9.4 g

Omega-30.2 g

Cholesterol861 mg

Sodium2242 mg

Potassium2321 mg

Calcium1840 mg

Iron15 mg

Magnesium248 mg

Phosphorus1749 mg

Zinc10 mg

Copper0.8 mg

Manganese2 mg

Vitamin D13 mcg

Vitamin C129 mg

Vitamin A635 mcg

Vitamin E3 mg

Vitamin K15 mcg

Vitamin B61.4 mg

Vitamin B127.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)3.2 mg

Niacin (B3)16 mg

Folate338 mcg

Choline802 mg

Caffeine0 mg

Water1107 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.

CITRON PUDDING. BY MBS. JOHN A. LOGAN. (Widow of the late Senator from Illinois.) bNE quart of fresh milk, one pint of stale bread crumbs (grated), four eggs, coffeecup of pow- dered sugar, less than one-half pound of citron (cut fine), juice and rind of one lemon, butter

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