Lemon Pudding
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1801Calories
34 gProtein
279 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1801 kcal
Protein34 g
Carbohydrates279 g
Fiber4.9 g
Sugars208 g
Total Fat64 g
Saturated Fat33 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol674 mg
Sodium1013 mg
Potassium436 mg
Calcium298 mg
Iron8 mg
Magnesium67 mg
Phosphorus488 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A608 mcg
Vitamin E2.9 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.3 mg
Folate188 mcg
Choline467 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.
LEMON PUDDING— DANISH Mix a cup of sugar with a cup of bread crumbs ; add juice and rind of a lemon, one-fourth cup of melted butter, the same of water and three well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.