Lemon Cream Pudding

Name: Lemon Cream Pudding
Ingredients: 4 eggs; 2 tablespoons hot water; 2 tablespoons powdered sugar; Juice and grated rind of 1 large lemon; 4 tablespoons sugar

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

287Calories

1 gProtein

76 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories287 kcal

Protein1.1 g

Carbohydrates76 g

Fiber2.8 g

Sugars69 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.7 mg

Potassium140 mg

Calcium28 mg

Iron0.6 mg

Magnesium8.4 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.

LEMON CREAM PUDDING. Miss Alice Fangenroth. 4 eggs. 2 tablespoons hot water. 2 tablespoons powdered sugar. Juice and grateu rind of 1 large 4 tablespoons sugar

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