Lemon Pudding

Name: Lemon Pudding
Ingredients: 3 heaping tablespoonfuls of cornstarch; 3 coffeecups of boiling water; 2 cups of sugar; grated rind of 2 large lemons; 2 eggs well beaten; salt to taste

From Dr. Fenner's peoples remedies for the family cook book, 1903

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

1853Calories

15 gProtein

445 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1853 kcal

Protein15 g

Carbohydrates445 g

Fiber5.8 g

Sugars407 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium152 mg

Potassium423 mg

Calcium113 mg

Iron3.3 mg

Magnesium30 mg

Phosphorus234 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate69 mcg

Choline304 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 20. The excerpt below is the record exactly as published.

Lemon Pudding. ~ Mix 3heaping tablespoonfuls of corn-— starch into cold water until very thin. © Pour on 3 coffeecups of boiling water. — Boil till it thickens, stirring all the time. — Then add 2 cups of sugar; grated rind of 2 large lemons; 2 eggs well beaten; — salt to taste

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