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Lemon Pudding
From Kentucky receipt book, 1903
Serves 3
Use same recipe for orange pudding and cornstarch pudding.
Presented as published in 1903. 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
749Calories
10 gProtein
170 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein10 g
Carbohydrates170 g
Fiber0.1 g
Sugars137 g
Total Fat9.3 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol139 mg
Sodium66 mg
Potassium202 mg
Calcium81 mg
Iron3 mg
Magnesium22 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C13 mg
Vitamin A66 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate89 mcg
Choline107 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.
Lemon Pudding. Two eggs beaten separately, 1 tablespoon of butter, % pint of flour, little more than ^ pint of sugar, % teacup of milk. Cream butter, add sugar, then yolks. Strain in the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.