Cold Lemon Pudding
From The Samaritan cookery book, 1903
Recipe by Mrs. Baird, Dalmuir.
Presented as published in 1903. 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
341Calories
22 gProtein
34 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein22 g
Carbohydrates34 g
Fiber12 g
Sugars4.9 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol558 mg
Sodium220 mg
Potassium436 mg
Calcium220 mg
Iron3.9 mg
Magnesium53 mg
Phosphorus369 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C129 mg
Vitamin A243 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate89 mcg
Choline454 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 44. The excerpt below is the record exactly as published.
COLD LEMON PUDDING. 3 tablespoonfuls cornflour. I 3 eggs. Rind and juice of a lemon. I 2 teacupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.