Lemon Cream Pudding
From 365 desserts, 1900
Serve icy cold.
Presented as published in 1900. 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
605Calories
26 gProtein
86 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein26 g
Carbohydrates86 g
Fiber2.8 g
Sugars79 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium416 mg
Calcium140 mg
Iron4.1 mg
Magnesium33 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 365 desserts (1900) by Harriet Schuyler Nelson, page 1. The excerpt below is the record exactly as published.
Lemon Cream Pudding. Beat the yolks of 4 eggs with 4 tablespoon- fuls of sugar, the juice and rind of a large lemon, and 2 tablespoonfuls of hot water; simmer until it thickens; take from the fire and stir in the whites of 4 eggs beaten stiff, 5 January* with 2 tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.