Lemon Cake Pudding
From Favorite recipes of Alexandria Ward, 1952
Recipe by Priscilla Lee
Presented as published in 1952. 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
1120Calories
16 gProtein
230 gCarbs
19 gFat
Full nutrition (30 nutrients)
Calories1120 kcal
Protein16 g
Carbohydrates230 g
Sugars212 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium402 mg
Calcium306 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus272 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E2 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate38 mcg
Choline43 mg
Water235 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 8. The excerpt below is the record exactly as published.
LEMON CAKE PUDDING 1 cup sugar Juice of 1 lemon 3 tablespoons flour 2 egg yolks Pinch of salt 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.