Lemon Frozen 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
1275Calories
21 gProtein
281 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1275 kcal
Protein21 g
Carbohydrates281 g
Fiber8.4 g
Sugars258 g
Total Fat16 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.5 mg
Potassium419 mg
Calcium81 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water371 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 9. The excerpt below is the record exactly as published.
LEMON FROZEN PUDDING 1 can condensed milk 1 1/4 cups sugar 3 egg yolks 3 lemons 3 egg whites Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.