vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From Kirmess cook book, 1907
Serves 3
Serve cold.
Presented as published in 1907. 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
497Calories
15 gProtein
89 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein15 g
Carbohydrates89 g
Fiber5.4 g
Sugars78 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol278 mg
Sodium161 mg
Potassium483 mg
Calcium301 mg
Iron1.9 mg
Magnesium38 mg
Phosphorus312 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C78 mg
Vitamin A160 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline231 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.
LEMON PUDDING. Mrs. W. F. Brown. Boil one pint of milk, stir in one tablespoon corn- starch (wet with cold water), when milk boils, then one tablespoon butter. Stand this aside to cool. Beat the yolks of four eggs, one cup white sugar and mix well, DESSERTS. 367 then add the juice of two lemona and grated rind of one
Cook this with the app: pantry check, scaling, and the assistant.