Lemon Pudding
From La cuisine creole, 1885
Very nice.
Presented as published in 1885. 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
1473Calories
41 gProtein
274 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1473 kcal
Protein41 g
Carbohydrates274 g
Fiber8.8 g
Sugars209 g
Total Fat41 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1147 mg
Sodium461 mg
Potassium843 mg
Calcium272 mg
Iron7.4 mg
Magnesium69 mg
Phosphorus651 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C159 mg
Vitamin A483 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate174 mcg
Choline897 mg
Caffeine0 mg
Water1211 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.
LEMON PUDDING. VERY NICE. Six eggs, three lemons, six tablespoonfuls of corn starch, and one large spoonful of butter. Oook the corn starch in a pint and a half of water, and stir in LA CUISINE CREOLE. 199 the butter. Let it get cool, and then stir in the yolks of the eggs, the juice of the lemons, and the grated rînd ; also one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.