vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
652Calories
9 gProtein
150 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein8.7 g
Carbohydrates150 g
Fiber4.5 g
Sugars102 g
Total Fat8.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol134 mg
Sodium588 mg
Potassium205 mg
Calcium189 mg
Iron17 mg
Magnesium24 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C35 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate87 mcg
Choline108 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 46. The excerpt below is the record exactly as published.
Lemon Pudding.— Grate the rinds of two lemons and squeeze over them the juice to keep moist. Beat together two eggs, one and one- half cups sugar, two tablespoons cornstarch or flour, tablespoon butter and enough cold water to thoroughly moisten. Place in double boiler and add one and one-half pint boiling water
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