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Lemon Pudding
From Royal Victoria cook book, 1900
Serves 3
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
613Calories
16 gProtein
127 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein16 g
Carbohydrates127 g
Fiber8.1 g
Sugars66 g
Total Fat7.9 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol124 mg
Sodium605 mg
Potassium425 mg
Calcium201 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus217 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C88 mg
Vitamin A55 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate115 mcg
Choline118 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.
LEMON PUDDING.—Half pound bread crumbs, 6 ounces sugar, rind of 3 lemons, juice of 2 lemons, sugar to your taste, 2 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.