Lemon Pudding

Name: Lemon Pudding
Ingredients: io-oz. bread crumbs; 2-pints milk; 2-oz. butter; J-lb. sugar; 4 eggs; Grated rind of 1 lemon

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

2893Calories

96 gProtein

486 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories2893 kcal

Protein96 g

Carbohydrates486 g

Fiber16 g

Sugars294 g

Total Fat112 g

Saturated Fat28 g

Monounsaturated Fat17 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol994 mg

Sodium2740 mg

Potassium2447 mg

Calcium1866 mg

Iron18 mg

Magnesium271 mg

Phosphorus1875 mg

Zinc11 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D13 mcg

Vitamin C53 mg

Vitamin A633 mcg

Vitamin E3 mg

Vitamin K19 mcg

Vitamin B61.4 mg

Vitamin B128 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)3.4 mg

Niacin (B3)20 mg

Folate408 mcg

Choline808 mg

Caffeine0 mg

Water1129 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 8. The excerpt below is the record exactly as published.

Lemon Pudding. io-oz. bread crumbs. 2-pints milk. 2-oz. butter. J-lb. sugar. 4 eggs. Grated rind of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.