LEMON DELIGHT
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
(If eggs are small use 3) This is extra good.
Presented as published in 1957. 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
1179Calories
24 gProtein
243 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein24 g
Carbohydrates243 g
Fiber5.6 g
Sugars218 g
Total Fat30 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol433 mg
Sodium2575 mg
Potassium808 mg
Calcium416 mg
Iron4 mg
Magnesium62 mg
Phosphorus496 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C106 mg
Vitamin A240 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate94 mcg
Choline348 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 54. The excerpt below is the record exactly as published.
LEMON DELIGHT 1 C. Sugar + tsp. Salt 2 Eggs 1 Tb. Butter 1 C. Milk Juice of 2 Lemons 2 Tb. Fiour Rind of 1 Lemon (grated) Method: Cream butter, add sugar, well beaten egg yolks. Put in flour. Add lemon juice and rind. Beat well, adding the milk. Last fold in the well beaten egg whites.Pour into molds or baking dish. Put into a pan of water and bake 45 minutes at 300°. A light cake forms at the top, custard on bottom. (If eggs are small use 3) This is extra good. - Zeb L. Skousen - LEMON CAKE PUDDING 6 Tb. Butter 1/8tsp. Salt 3 Eggs, Separated 5 Tb. Flour 1s C. Sugar 1/3 C. Lemon Juice 1 Grated lemon rind ls C. Milk Method: Cream butter, salt and sugar. Add lemon juice, rind and egg yolks. Add milk and flour alternately. Stir until smooth. Fold in beaten egg whites, and pour into baking dish. Set in pan of hot water. Bake at 350° for 35 to 45 minutes. ~ Lena Riter - 190 -PERSIMMON PUDDING 1. 10C. Sugar 1 GC. Persimmon Pulp - 1 tsp. Butter, creamed cut up 1 Egg, beaten in 4 C, Milk 2. lt C. Flour, 1 tsp. each Soda, Salt, (not sifted) Cinnamon, Nutmeg, Cloves (mixed) 3. 1 Pkg. Seedless Raisins 1 C. Chopped Walnuts Method: Mix according to number, Bake 1 hour in 300° oven in a covered casserole (not in water). May press in Marischino Cherries for decoration on top, before cooking. Serves 12 to l4. - Inez Humphreys - RAISIN PUDDING Cream £ C. Butter and 4 C. Sugar Add: 4 C, Milk : tsp. Salt
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