vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
623Calories
20 gProtein
108 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein20 g
Carbohydrates108 g
Fiber2.1 g
Sugars103 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium313 mg
Calcium105 mg
Iron3.1 mg
Magnesium24 mg
Phosphorus309 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C40 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate79 mcg
Choline445 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
LEMON PUDDING.—One and one-half lemons, 1 cup sugar, 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.