vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From How we cook in Tennessee .., 1906
Serves 5
Very nice.
Presented as published in 1906. 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
568Calories
32 gProtein
58 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein32 g
Carbohydrates58 g
Fiber4.5 g
Sugars44 g
Total Fat25 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol298 mg
Sodium124 mg
Potassium333 mg
Calcium90 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C85 mg
Vitamin A130 mcg
Vitamin E4.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate56 mcg
Choline244 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 105. The excerpt below is the record exactly as published.
Lemon Pudding. — Three lemons, one cup sugar, eight eggs, yolks of six, whites of all, grated rind of two lemons, juice of 182 HOW WE COOK IN TENNESSEE. all three, half box gelatine ; put lemon juice, sugar, yolks well beaten in a double boiler; stir constantly till it begins to thicken, but don't cook long; beat the whites, pour on gradu- ally all the time the mixture in the boiler; beat in gelatine last, which has been dissolved in water
Cook this with the app: pantry check, scaling, and the assistant.