vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
740Calories
22 gProtein
130 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein22 g
Carbohydrates130 g
Fiber2.9 g
Sugars115 g
Total Fat23 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol417 mg
Sodium239 mg
Potassium645 mg
Calcium384 mg
Iron2.4 mg
Magnesium50 mg
Phosphorus463 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C53 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline343 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 85. The excerpt below is the record exactly as published.
Lemon Pudding One cup sugar, four eggs, two tablespoons cornstarch, two lemons, juice of both and rind of one, one pint of milk, one table- spoon butte
Cook this with the app: pantry check, scaling, and the assistant.