Lemon Cup Pudding
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
518Calories
6 gProtein
118 gCarbs
15 gFat
Full nutrition (30 nutrients)
Calories518 kcal
Protein5.7 g
Carbohydrates118 g
Sugars106 g
Total Fat15 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium49 mg
Potassium209 mg
Calcium156 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline22 mg
Water111 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 17. The excerpt below is the record exactly as published.
LEMON CUP PUDDING Cream: Add: 2 egg yolks (well beaten) l lemon rind and juice 1 tbs. butter with lc. milk with lc. sugar 2 tbs. flour
Cook this with the app: pantry check, scaling, and the assistant.