Lemon Ice Box Pudding
From Favorite recipes of Alexandria Ward, 1952
Recipe by Vera Mangum
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
1831Calories
30 gProtein
273 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1831 kcal
Protein30 g
Carbohydrates273 g
Fiber10 g
Sugars162 g
Total Fat72 g
Saturated Fat35 g
Monounsaturated Fat22 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol550 mg
Sodium1278 mg
Potassium852 mg
Calcium1059 mg
Iron7.5 mg
Magnesium141 mg
Phosphorus701 mg
Zinc4.3 mg
Copper0.5 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C24 mg
Vitamin A600 mcg
Vitamin E4.2 mg
Vitamin K9.2 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)7.1 mg
Folate208 mcg
Choline358 mg
Caffeine0 mg
Water291 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 8. The excerpt below is the record exactly as published.
LEMON ICE BOX PUDDING Two eggs separated 4 tablespoons lemon juice 1 cup whipped cream 1 1/2 cups graham crackers 1/2 cup sugar or vanilla wafer crumbs Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.