Lemon Pudding
From Council cook book, 1908
Presented as published in 1908. 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
2836Calories
42 gProtein
431 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories2836 kcal
Protein42 g
Carbohydrates431 g
Fiber8.4 g
Sugars410 g
Total Fat118 g
Saturated Fat64 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.2 g
Omega-30.4 g
Cholesterol1347 mg
Sodium448 mg
Potassium862 mg
Calcium276 mg
Iron7.3 mg
Magnesium63 mg
Phosphorus668 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C159 mg
Vitamin A1219 mcg
Vitamin E6.1 mg
Vitamin K8.4 mcg
Vitamin B60.8 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.6 mg
Folate177 mcg
Choline918 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.
Lemon Pudding. Butter a pudding dish and line with stale cake. Pour over a lemon custard of the yolks of six eggs, creamed with two cups sugar, grated rinds and juice of three lemons, one-half cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.