vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
This is a rich but not expensive pudding.
Presented as published in 1901. 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
267Calories
2 gProtein
60 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein2 g
Carbohydrates60 g
Fiber0.1 g
Sugars52 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol106 mg
Sodium2439 mg
Potassium18 mg
Calcium16 mg
Iron0.5 mg
Magnesium1.6 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline75 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 59. The excerpt below is the record exactly as published.
Lemon Pudding. — The juice and grated rind of one lemon, one cup sugar, yolks of two eggs, three tablespoonfuls corn starch. a pinch of salt, one pint sweet milk
Cook this with the app: pantry check, scaling, and the assistant.