Lemon Pudding

Name: Lemon Pudding
Ingredients: }-Ib. Flour; }-lb. Breadcrumbs; 2-0z. Sugar; 4-lb. Shredded ATORA; Pinch of Salt; Rind of 3 Lemons; Egg; tablespoonful Milk; Teaspoonful Baking Powder; Juice of 3 lemons; }-pint water; }-lb. lump sugar; | teaspoonful arrow-root

From The Atora book of tested recipes, 1930

Sufficient for 6 to 8 persons.

Presented as published in 1930. 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

3109Calories

68 gProtein

692 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories3109 kcal

Protein68 g

Carbohydrates692 g

Fiber43 g

Sugars318 g

Total Fat23 g

Saturated Fat4.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol188 mg

Sodium2243 mg

Potassium1654 mg

Calcium1196 mg

Iron28 mg

Magnesium234 mg

Phosphorus893 mg

Zinc6.6 mg

Copper1.3 mg

Manganese3.9 mg

Vitamin D1.1 mcg

Vitamin C503 mg

Vitamin A94 mcg

Vitamin E1.9 mg

Vitamin K15 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)32 mg

Folate736 mcg

Choline224 mg

Caffeine0 mg

Water849 g

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 7. The excerpt below is the record exactly as published.

}-Ib. Flour. }-lb. Breadcrumbs. 2-0z. Sugar. 4-lb. Shredded ATORA. Pinch of Salt. Rind of 3 Lemons. | Egg. | tablespoonful Milk. Teaspoonful Baking Powder. Mix all the dry ingredients, then add egg well beaten with the milk. To prepare the lemons—cut off the yellow rind as thinly as possible and mince finely. Steam for 2 hours. Serve with lemon sauce. Sauce—Juice of 3 lemons, }-pint water, }-lb. lump sugar, | teaspoonful arrow- roo

Cook this with the app: pantry check, scaling, and the assistant.