Citron Pudding (plain)

Name: Citron Pudding (plain)
Ingredients: an ounce of citron; the juice of a small lemon; half a pint of milk; an ounce of flour; loaf sugar to taste

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

279Calories

12 gProtein

43 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories279 kcal

Protein12 g

Carbohydrates43 g

Fiber2.8 g

Sugars14 g

Total Fat8.5 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium95 mg

Potassium542 mg

Calcium331 mg

Iron2.2 mg

Magnesium45 mg

Phosphorus293 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C53 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.3 mg

Folate56 mcg

Choline48 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Citron Pudding (plain). jrate an ounce of citron, the juice of a small >n, and mix in half a pint of milk with loaf .r to taste, and an ounce of flour

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