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Lemon and Breadcrumb Pudding
From The encyclopaedia of practical cookery, 1892
Serves 3
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
560Calories
22 gProtein
91 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein22 g
Carbohydrates91 g
Fiber6.3 g
Sugars45 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol320 mg
Sodium567 mg
Potassium533 mg
Calcium285 mg
Iron5 mg
Magnesium55 mg
Phosphorus362 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.4 mcg
Vitamin C71 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate115 mcg
Choline275 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 313. The excerpt below is the record exactly as published.
five well-beaten eggs. Beat the whole until thoroughly -we 1 1 mixed, then turn it into a buttered mould, tie a floured cloth over, and boil for an hour. When cooked, turn the pudding out of the mould on to a hot dish, and serve with a sweet sauce. (30) Mix with 6oz. of grated breadcrumb the grated rind of two Lemons, fib. of caster sugar, f pint of milk, and five well-beaten eggs. When these ingredients are well mixed, stir in gradually the juice of the two Lemons
Cook this with the app: pantry check, scaling, and the assistant.