dairy-freenut-freesoy-freefish-freeshellfish-free
Lemon and Breadcrumb Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
826Calories
27 gProtein
155 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein27 g
Carbohydrates155 g
Fiber9.8 g
Sugars38 g
Total Fat12 g
Saturated Fat2.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol93 mg
Sodium1282 mg
Potassium472 mg
Calcium345 mg
Iron9.1 mg
Magnesium82 mg
Phosphorus342 mg
Zinc2.8 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C40 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate202 mcg
Choline102 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 312. The excerpt below is the record exactly as published.
ljlb. of grated breadcrumb with Jib. of finely- shred beef-suet, and add the grated peels of two Lemons and the juice of one, also two well-beaten eggs, then stir in Jib. of crushed and sifted loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.