Lemon Bread Pudding
From Canadian cook book, 1924
Presented as published in 1924. 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
12Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates4 g
Fiber2 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium45 mg
Calcium25 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus3.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.4 mcg
Choline2.3 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 78. The excerpt below is the record exactly as published.
LEMON BREAD PUDDING. To Plain Bread Pudding add : 3/^ T. I 1 tb. lemon juice. T. I 3^ tb. grated lemon rind.
Cook this with the app: pantry check, scaling, and the assistant.