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Lemon Pudding
From The Twin-city housewife, 1920
Serves 6
Presented as published in 1920. 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
442Calories
5 gProtein
93 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein5.2 g
Carbohydrates93 g
Fiber0.1 g
Sugars88 g
Total Fat6.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol207 mg
Sodium37 mg
Potassium94 mg
Calcium77 mg
Iron1 mg
Magnesium7.6 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0.3 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate34 mcg
Choline154 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 53. The excerpt below is the record exactly as published.
Lemon Pudding Juice and rind of two lemons, two cups of sugar, one of milk and two tablespoons of corn starch or flour. Yolks of six eggs. Beat whites with eight tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.