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Lemon Pudding

Name: Lemon Pudding
Yield: 1 servings
Ingredients: 1 cup milk; 1 tablespoon butter; 1 heaping teaspoon of baking powder; flour enough to roll out; juice of 1 lemon; 1 cup pulverized sugar

From The household cook book, 1902

Serves 1

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

952Calories

9 gProtein

222 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories952 kcal

Protein9.1 g

Carbohydrates222 g

Fiber2.8 g

Sugars215 g

Total Fat20 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol61 mg

Sodium568 mg

Potassium511 mg

Calcium590 mg

Iron1.2 mg

Magnesium39 mg

Phosphorus362 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C53 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline48 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 253. The excerpt below is the record exactly as published.

LEMON PUDDING — Use 1 cup milk, 1 tablespoon butter, 1 heaping teaspoon of baking powder, and flour enough to roll out; roll in 3 sheets. Take juice of 1 lemon, 1 cup pulverized sugar

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