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Lemon Pudding

Name: Lemon Pudding
Yield: 2 servings
Ingredients: three eggs; one scant cup sugar; one lemon juice and rind; two cups of milk; two liberal tablespoons cornstarch; one heaping teaspoon butter

From Good Things to Eat as Suggested by Rufus, 1911

Serves 2

Presented as published in 1911. 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

613Calories

9 gProtein

127 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein9.3 g

Carbohydrates127 g

Fiber0.2 g

Sugars115 g

Total Fat11 g

Saturated Fat4.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol62 mg

Sodium113 mg

Potassium382 mg

Calcium307 mg

Iron0.5 mg

Magnesium31 mg

Phosphorus269 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.4 mcg

Vitamin C0.5 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate7.5 mcg

Choline55 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 85. The excerpt below is the record exactly as published.

LEMON PUDDING — Three eggs, one scant cup sugar, one lemon juice and rind, two cups of milk, two liberal tablespoons cornstarch, one heaping teaspoon butter

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