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Frosted Lemon Pudding
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
595Calories
14 gProtein
97 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein14 g
Carbohydrates97 g
Fiber0.9 g
Sugars79 g
Total Fat18 g
Saturated Fat6.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat5.2 g
Omega-30.6 g
Cholesterol90 mg
Sodium310 mg
Potassium493 mg
Calcium333 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus428 mg
Zinc1.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0.2 mg
Vitamin A98 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate9.6 mcg
Choline86 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 64. The excerpt below is the record exactly as published.
Frosted Lemon Pudding. Three-quarter pint bread crumbs or sponge cake, 1 quart milk, the juice, and rind gf ated, ol 1 \«aw», >&!& ^O&s, <& ^ MISS CAMERON'S COOKERY BOOK. 161 eggs, £ lb. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.