Lemon Pudding
From 365 desserts, 1900
Serve cold.
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
1646Calories
31 gProtein
349 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1646 kcal
Protein31 g
Carbohydrates349 g
Fiber11 g
Sugars204 g
Total Fat30 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol589 mg
Sodium1832 mg
Potassium544 mg
Calcium569 mg
Iron51 mg
Magnesium70 mg
Phosphorus418 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate273 mcg
Choline465 mg
Caffeine0 mg
Water784 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 48. The excerpt below is the record exactly as published.
Lemon Pudding. Three tablespoonfuls of cornstarch ; 1 y2 pts. boiling water; y2 pt. of sugar; 1 table- spoonful of butter; 3 eggs; 1 large or 2 small lemons
Cook this with the app: pantry check, scaling, and the assistant.