vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Presented as published in 1907. 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
641Calories
4 gProtein
145 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein4.4 g
Carbohydrates145 g
Fiber2.7 g
Sugars143 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium4.3 mg
Potassium46 mg
Calcium37 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus5.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline2.1 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 51. The excerpt below is the record exactly as published.
Lemon Pudding1. Beat the yolks of 4 eggs, add 40ZS. of white sugar, the rind of a lemon being rubbed with some lumps of sugar to take the essence, then the peel, and beat it in a mortar with the juice of a large lemon, and mix -all with 4 or 50ZS. of butter warmed
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