Lemon Cup Pudding
From Favorite recipes of Alexandria Ward, 1952
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
1160Calories
17 gProtein
247 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1160 kcal
Protein17 g
Carbohydrates247 g
Fiber11 g
Sugars219 g
Total Fat30 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium103 mg
Potassium656 mg
Calcium447 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus286 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C168 mg
Vitamin A81 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate58 mcg
Choline57 mg
Caffeine0 mg
Water410 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 12. The excerpt below is the record exactly as published.
LEMON CUP PUDDING Cream 1 tablespoon butter with 1 cup sugar. Add 2 egg yolks beaten well, rind of 1 lemon and juice. Add 1 cup milk with 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.