FoodNet

LEMON PUDDING

From Evans' recipe cookery book, 1900

To make Sauce: Melt butter in saucepan; stir in flour; add milk and sugar, and stir till it boils; whisk egg and stir in when taking from fire.

Presented as published in 1900. 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

2371Calories
37 gProtein
293 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2371 kcal
Protein37 g
Carbohydrates293 g
Fiber7.9 g
Sugars123 g
Total Fat120 g
Saturated Fat62 g
Monounsaturated Fat39 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol263 mg
Sodium1385 mg
Potassium605 mg
Calcium547 mg
Iron14 mg
Magnesium96 mg
Phosphorus539 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E2.5 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate338 mcg
Choline175 mg
Caffeine0 mg
Water150 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 20. The excerpt below is the record exactly as published.

LEMON PUDDING. Ingredients. 4 Ozs. Flour. 4 Ozs. Bread Crumbs. * i Egg. i Teaeupful Milk, i Lemon. Method. Put flour, bread crumbs, sugar and baking powder into a basin ; add suet ; grate rind of lemon and add ; squeeze and strain juice into cup ; whisk egg and add syrup to it ; add milk and lemon juice to egg and stir ; mix all together ; pour into greased and floured basin ; cover with greased paper ; steam for two hours. Serve with sweet sauce. To make Sauce. — Ingredients — i oz. flour, i oz. butter, i oz. sugar, i breakfast -cupful milk, I egg. Method — Melt butter in saucepan ; stir in flour ; add milk and sugar, and stir till it boils ; whisk egg and stir in when taking from fire. 4 Ozs. Suet. 4 Ozs. Castor Sugar, i Dessert -spoonful Syrup. | Teaspoonful Baking Powder.
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