Francatelli's Lemon Pudding

Name: Francatelli's Lemon Pudding
Ingredients: the juice and grated rind of six lemons; a pint of milk or cream; six ounces of sponge cake or macaroons; eight yolks; the whites of four eggs; one pound of sugar; a little salt

From La cuisine creole, 1885

A rich and flavorful pudding.

Presented as published in 1885. 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

4450Calories

92 gProtein

531 gCarbs

234 gFat

Full nutrition (34 nutrients)

Calories4450 kcal

Protein92 g

Carbohydrates531 g

Fiber17 g

Sugars470 g

Total Fat234 g

Saturated Fat118 g

Monounsaturated Fat58 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2734 mg

Sodium969 mg

Potassium2137 mg

Calcium795 mg

Iron14 mg

Magnesium150 mg

Phosphorus1562 mg

Zinc9.2 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D12 mcg

Vitamin C318 mg

Vitamin A966 mcg

Vitamin E7.2 mg

Vitamin K13 mcg

Vitamin B61.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)1.3 mg

Folate348 mcg

Choline1795 mg

Caffeine0 mg

Water1274 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 70. The excerpt below is the record exactly as published.

FRANCATELLI^S LEMON PUDDING. The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little sait

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