Lemon Cream Pudding

Name: Lemon Cream Pudding
Ingredients: Juice and rind of one large or two small lemons; three eggs, beaten separately; one cup sugar; one tablespoonful flour; one tablespoonful melted butter; one cup of milk

From Durham cook book ..., 1921

Recipe by Mrs. Geo. T. Watkixs, Jr.

Presented as published in 1921. 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

1075Calories

10 gProtein

227 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1075 kcal

Protein10 g

Carbohydrates227 g

Fiber2.8 g

Sugars215 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium98 mg

Potassium521 mg

Calcium332 mg

Iron1.1 mg

Magnesium40 mg

Phosphorus274 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C53 mg

Vitamin A171 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate24 mcg

Choline51 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 61. The excerpt below is the record exactly as published.

LEMON CREAM PUDDING. Juice and rind of one large or two small lemons, three eggs, beaten separately, one cup sugar, one tablespoonful flour, one tablespoonful melted butter, one cup of milk

Cook this with the app: pantry check, scaling, and the assistant.