Frosted Lemon Pudding

Name: Frosted Lemon Pudding
Ingredients: one pint of bread crumbs; one quart of milk; the juice and grated rind of a lemon; the yolks of three eggs

From The Common sense recipe book, 1898

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

1682Calories

81 gProtein

211 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories1682 kcal

Protein81 g

Carbohydrates211 g

Fiber13 g

Sugars63 g

Total Fat57 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.5 g

Omega-30.2 g

Cholesterol675 mg

Sodium2167 mg

Potassium2230 mg

Calcium1704 mg

Iron14 mg

Magnesium235 mg

Phosphorus1654 mg

Zinc9.2 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D12 mcg

Vitamin C53 mg

Vitamin A553 mcg

Vitamin E2.4 mg

Vitamin K15 mcg

Vitamin B61.2 mg

Vitamin B127.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.9 mg

Niacin (B3)16 mg

Folate313 mcg

Choline651 mg

Caffeine0 mg

Water1076 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 72. The excerpt below is the record exactly as published.

FROSTED LEMON PUDDING. One pint of bread crumbs, one quart of milk, the juice and grated rind of a lemon, the yolks of three eggs

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