vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From Buckeye cookery, 1892
Serves 2
Eat either warm or cold.
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
461Calories
2 gProtein
115 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein1.8 g
Carbohydrates115 g
Fiber2.9 g
Sugars103 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium24 mg
Potassium173 mg
Calcium40 mg
Iron1 mg
Magnesium11 mg
Phosphorus37 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline6.3 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 130. The excerpt below is the record exactly as published.
Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and Juice of two lemons; soften in warm water six crackers
Cook this with the app: pantry check, scaling, and the assistant.