Lemon Pudding

Name: Lemon Pudding
Ingredients: £ lb. finely-minced suet; 2 tablespoonfuls sugar; 2 eggs; Pinch of salt; £ lb. flour; | lb. bread crumbs; Rind of 3 lemons

From Choice cookery, 1888

Serve with lemon sauce.

Presented as published in 1888. 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

3903Calories

71 gProtein

364 gCarbs

238 gFat

Full nutrition (34 nutrients)

Calories3903 kcal

Protein71 g

Carbohydrates364 g

Fiber10 g

Sugars40 g

Total Fat238 g

Saturated Fat124 g

Monounsaturated Fat77 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol526 mg

Sodium1823 mg

Potassium928 mg

Calcium519 mg

Iron26 mg

Magnesium172 mg

Phosphorus851 mg

Zinc6.7 mg

Copper1 mg

Manganese3.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E4.6 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B122.3 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)31 mg

Folate655 mcg

Choline340 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 27. The excerpt below is the record exactly as published.

LEMON PUDDING. £ lb. finely-minced suet 2 tablespoonfuls sugar 2 eggs Pinch of salt £ lb. flour | lb. bread crumbs Rind of 3 lemons

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