Lemon Cream Pudding

Name: Lemon Cream Pudding
Ingredients: four eggs; four tablespoonfuls of sugar; one large lemon; two tablespoonfuls of hot water

From Raleigh recipe book, 1925

Recipe by Mrs. P. H. Busbee.

Presented as published in 1925. 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

509Calories

26 gProtein

61 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories509 kcal

Protein26 g

Carbohydrates61 g

Fiber2.8 g

Sugars53 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium287 mg

Potassium415 mg

Calcium139 mg

Iron4.1 mg

Magnesium32 mg

Phosphorus412 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C53 mg

Vitamin A321 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate105 mcg

Choline593 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 25. The excerpt below is the record exactly as published.

LEMON CREAM PUDDING Beat the yolks of four eggs with four tablespoonfuls of sugar; add the juice and grated rind of one large lemon and two tablespoonfuls of hot water

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