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Lemon Pudding
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
690Calories
8 gProtein
170 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein8.5 g
Carbohydrates170 g
Fiber4.2 g
Sugars112 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium312 mg
Calcium66 mg
Iron4.6 mg
Magnesium31 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate117 mcg
Choline7.9 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 201. The excerpt below is the record exactly as published.
Lemon pudding. Mode. — Chop fine the peel of 3 lemons. Mix with the flour and fat and a small teacupful of brown sugar. Boil for 4^ hours. Mix the juice of the lemons with some sugar
Cook this with the app: pantry check, scaling, and the assistant.