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Lemon Pudding (1)
From Tried favourites cookery book, 1909
Serves 20
Oranges may be substituted for lemons.
Presented as published in 1909. 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
592Calories
15 gProtein
94 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein15 g
Carbohydrates94 g
Fiber5.4 g
Sugars19 g
Total Fat17 g
Saturated Fat7.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol7.8 mg
Sodium831 mg
Potassium239 mg
Calcium211 mg
Iron5.6 mg
Magnesium50 mg
Phosphorus191 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.3 mcg
Vitamin E0.3 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate123 mcg
Choline18 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 113. The excerpt below is the record exactly as published.
Lemon Pudding; (1). 5 lb. of Bread Criimb.s, lb. each of Moist Sugar and finely chopped Suet, 2 tablespoonfuls Flour, the rind and juice of 2 Lemons, a little New Milk, and a toaspoonful of Bird's Concentrated Egg Powder
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