Lemon Pudding

Name: Lemon Pudding
Ingredients: One pound of sugar; one pint of cream; two eggs; a little mace; Peel and juice of two fresh lemons

From 365 desserts, 1900

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

3554Calories

24 gProtein

489 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories3554 kcal

Protein24 g

Carbohydrates489 g

Fiber5.6 g

Sugars458 g

Total Fat178 g

Saturated Fat99 g

Monounsaturated Fat38 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol854 mg

Sodium247 mg

Potassium877 mg

Calcium399 mg

Iron3.2 mg

Magnesium57 mg

Phosphorus497 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate69 mcg

Choline304 mg

Caffeine0 mg

Water526 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 9. The excerpt below is the record exactly as published.

Lemon Pudding. One pound of sugar, one pint of cream, two eggs, a little mace. Peel and juice of two fresh lemons

Cook this with the app: pantry check, scaling, and the assistant.