Lemon Pudding
From Royal baker and pastry cook, 1913
To be eaten cold.
Presented as published in 1913. 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
1411Calories
43 gProtein
243 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1411 kcal
Protein43 g
Carbohydrates243 g
Fiber5.6 g
Sugars230 g
Total Fat47 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol834 mg
Sodium477 mg
Potassium1290 mg
Calcium767 mg
Iron4.8 mg
Magnesium99 mg
Phosphorus923 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C106 mg
Vitamin A478 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate116 mcg
Choline685 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 47. The excerpt below is the record exactly as published.
Lemon Pudding. — 1 cup sugar, 4 eggs, 2 tablespoons corn-starch, 2 lemons, juice of both, grated rind of one, 1 pint milk, 1 table¬ spoon butt
Cook this with the app: pantry check, scaling, and the assistant.