vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Meringue Pudding
From Tried favourites cookery book, 1909
Serves 1
May be served hot or cold.
Presented as published in 1909. 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
561Calories
30 gProtein
58 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein30 g
Carbohydrates58 g
Fiber2.8 g
Sugars51 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium1008 mg
Calcium682 mg
Iron2.4 mg
Magnesium78 mg
Phosphorus706 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C53 mg
Vitamin A317 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate58 mcg
Choline386 mg
Caffeine0 mg
Water595 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 113. The excerpt below is the record exactly as published.
Lemon Mering^ue Pudding;. Break up a thick slice of bread in 1 pint of milk ; boil in sauce- pan until soft. Then beat up the yolks of 2 eggs, and the grated rind of 1 lemon. Mix these with the bread and milk, beat together, put all the mixture in pie-dish, and bake about 20 minutes. Then take out of oven, and leave to cool. Whisk the whites of the eggs with 2 tablespoonfuls of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.