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Lemon Pudding
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
661Calories
31 gProtein
98 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein31 g
Carbohydrates98 g
Fiber8.2 g
Sugars12 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol375 mg
Sodium1032 mg
Potassium549 mg
Calcium332 mg
Iron8.1 mg
Magnesium75 mg
Phosphorus437 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C53 mg
Vitamin A169 mcg
Vitamin E1.3 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.2 mg
Folate186 mcg
Choline321 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 312. The excerpt below is the record exactly as published.
Put 2 breakfast-cupfuls of grated crumb of bread into a basin and pour over just as much hot milk as it 3 R For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 850 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY . Lemons — continued. Lemons — continued. will absorb ; mix with tlie breadcrumbs the grated rind and strained juice of one large Lemon or two small ones, sweeten to taste, and beat the mixture well with a wooden spoon until all the ingredients are thoroughly incorporated. Beat two eggs together with 1 teacupful of milk
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