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Lemon Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
215Calories
1 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein0.7 g
Carbohydrates57 g
Fiber3.5 g
Sugars49 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2441 mg
Potassium260 mg
Calcium26 mg
Iron0.2 mg
Magnesium37 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 162. The excerpt below is the record exactly as published.
Lemon Pudding One quart of rich lemonade, four tablespoons of sugar, six apples pared and cored, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.