Esther's Lemon Pudding

Name: Esther's Lemon Pudding
Ingredients: One cup sugar; one of water; rind and pulp of one lemon; two eggs; half a tablespoonful corn starch

From Six little cooks, 1910

This is just enough for one plate.

Presented as published in 1910. 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

932Calories

13 gProtein

205 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories932 kcal

Protein13 g

Carbohydrates205 g

Fiber0 g

Sugars201 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium151 mg

Potassium145 mg

Calcium65 mg

Iron1.9 mg

Magnesium15 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 28. The excerpt below is the record exactly as published.

ESTHER'S LEMON PUDDING. One cup sugar, one of water, rind and pulp of one lemon, two eggs, half a tablespoonful corn starch

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