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Citron Pudding

Name: Citron Pudding
Yield: 1 servings
Ingredients: Put 1 table-spoonful of flour; mix in 2oz. of sugar; a little grated nutmeg; 1 breakfast-cupful of cream; the yolks of three eggs; 2oz. of Citron-peel cut up very thin

From The encyclopædia of practical cookery, 1890

Serves 1

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

678Calories

22 gProtein

77 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories678 kcal

Protein22 g

Carbohydrates77 g

Fiber5.2 g

Sugars58 g

Total Fat33 g

Saturated Fat16 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol584 mg

Sodium223 mg

Potassium331 mg

Calcium147 mg

Iron3.9 mg

Magnesium68 mg

Phosphorus373 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D3 mcg

Vitamin C0.8 mg

Vitamin A241 mcg

Vitamin E1.6 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1 mg

Folate102 mcg

Choline443 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 372. The excerpt below is the record exactly as published.

Citron Pudding1. -(1) Put 1 table-spoonful of flour into a basin, and mix in 2oz. of sugar, a little grated nutmeg, and 1 breakfast-cupful of cream ; then beat in the yolks of three eggs. Place the cream in small cups or glasses, sprinkle them over with 2oz. of Citron-peel cut up very thin

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