Lemmon Pudding
From Home dissertations, 1891
Presented as published in 1891. 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
1310Calories
36 gProtein
233 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1310 kcal
Protein36 g
Carbohydrates233 g
Fiber2.8 g
Sugars227 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol627 mg
Sodium403 mg
Potassium1081 mg
Calcium712 mg
Iron3.3 mg
Magnesium85 mg
Phosphorus806 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C53 mg
Vitamin A397 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate82 mcg
Choline533 mg
Caffeine0 mg
Water633 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 142. The excerpt below is the record exactly as published.
LEMMON PUDDING. Three eggs, one scant cup of sugar, two liberal teaspoons of corn-starch, one lemon, juice and rind; two cups of milk, one heaping teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.