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Lemon Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
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
592Calories
17 gProtein
110 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein17 g
Carbohydrates110 g
Fiber2.6 g
Sugars88 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol372 mg
Sodium341 mg
Potassium262 mg
Calcium119 mg
Iron3.4 mg
Magnesium28 mg
Phosphorus251 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate81 mcg
Choline300 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.
Jib. of beef-suet and mix it with Jib. of finely-grated breadcrumb, 6oz. of sugar, the grated rind and juice of one Lemon, and the beaten yolks of four and the whites of two eggs. Mix these ingredients well, adding a little milk if not sufficiently moist
Cook this with the app: pantry check, scaling, and the assistant.