vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
740Calories
22 gProtein
130 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein22 g
Carbohydrates130 g
Fiber2.9 g
Sugars115 g
Total Fat29 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol433 mg
Sodium240 mg
Potassium646 mg
Calcium385 mg
Iron2.4 mg
Magnesium50 mg
Phosphorus464 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C53 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline343 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.
LEMON PUDDING. One cup of sugar, four eggs, two tablespoonfuls corn- starch, two lemons (juice of both, rind of one), one pint milk, two tablespoonfuls butter
Cook this with the app: pantry check, scaling, and the assistant.