Lemon Pudding
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
When baked the dessert will have custard on top and sponge cake on bottom.
Presented as published in 1957. 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
1086Calories
21 gProtein
219 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein21 g
Carbohydrates219 g
Fiber0.2 g
Sugars206 g
Total Fat40 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol70 mg
Sodium320 mg
Potassium195 mg
Calcium88 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C30 mg
Vitamin A19 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline15 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 53. The excerpt below is the record exactly as published.
LEMON PUDDING I To. Butter 2 Eggs 1 C. Sugar Juice and grated 1c. Milk rind of 1 Lemon 2 Tb. (heaping) flour Crear sugar, butter,and well-beaten egg yolks. Add flour, lemon juice and rind. Beat well together, Add milk, Fold in beaten egg whites. Pour into individual molds. Set in pan of water. Bake 45 minutes at 300°. A light cake forms at the top and a creamy lemon jelly at the bottom. Serve with or with- out whipped cream, - Nancy Haight ~ LEMON SOUFFLE 1 C. Sugar 2 Eggs 2 Rounded Tb. Flour 1 C. Milk 1 Tb. Butter 1 Lemon (juice and grated rind) Cream sugar, flour and butter... Add egg yolks and grated lemon rind. Add milk, lemon juice | and egg whites, beaten stiff. Bake 1 hour at 325° in pan of hot water, - Hope Seely - 189 LEMON PUDDING 1 C. Sugar 5 Tb. Lemon Juice 4 Tp). Flour Grated Rind of 1 Lemon 1/8 tsp. Salt 3 well beaten Egg Yolks 2 Tb. Butter or 14 Cc. Milk Margarine 3 stiffly beaten Egg Whites
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