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Frosted Lemon Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Presented as published in 1907. 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
657Calories
28 gProtein
93 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein28 g
Carbohydrates93 g
Fiber4.5 g
Sugars38 g
Total Fat20 g
Saturated Fat8.6 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol225 mg
Sodium4014 mg
Potassium760 mg
Calcium585 mg
Iron5 mg
Magnesium82 mg
Phosphorus564 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.1 mcg
Vitamin C18 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K5.4 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)5.7 mg
Folate113 mcg
Choline218 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 71. The excerpt below is the record exactly as published.
Frosted Lemon Pudding To 1 pt bread or cake crumbs (or both mixed) add 1 qt milk, the juice and grated rind of 1 lemon, the beaten yolks of 3 eggs, 4 tablesp sugar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.