vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding (1)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
936Calories
7 gProtein
225 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories936 kcal
Protein7.4 g
Carbohydrates225 g
Fiber2.9 g
Sugars203 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium77 mg
Potassium212 mg
Calcium57 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 102. The excerpt below is the record exactly as published.
Lemon Pudding (1)—Ingredients—2 eggs, 2 cupfuls of sugar, 4 tablespoonfuls of corn starch, 2 lemons, butter
Cook this with the app: pantry check, scaling, and the assistant.