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Lemon Pudding

Name: Lemon Pudding
Yield: 1 servings
Ingredients: 1 teacupful of brown sugar; the grated peel and strained juice of two small Lemons; three well-beaten eggs; sufficient milk to make a stiff batter

From The encyclopaedia of practical cookery, 1892

Serves 1

Presented as published in 1892. 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

368Calories

21 gProtein

44 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories368 kcal

Protein21 g

Carbohydrates44 g

Fiber5.6 g

Sugars30 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium224 mg

Potassium516 mg

Calcium157 mg

Iron4 mg

Magnesium36 mg

Phosphorus330 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C106 mg

Vitamin A242 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate93 mcg

Choline452 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 309. The excerpt below is the record exactly as published.

1 teacupful of brown sugar, and the grated peel and strained juice of two small Lemons. When thoroughly mixed, stir in three well-beaten eggs and sufficient milk to make a stiff batter

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