vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve with wine sauce, either poured round or in a sauceboat.
Presented as published in 1892. 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
668Calories
21 gProtein
116 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein21 g
Carbohydrates116 g
Fiber2.8 g
Sugars109 g
Total Fat16 g
Saturated Fat6.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol480 mg
Sodium227 mg
Potassium495 mg
Calcium247 mg
Iron2.8 mg
Magnesium38 mg
Phosphorus387 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C53 mg
Vitamin A240 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate70 mcg
Choline394 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 313. The excerpt below is the record exactly as published.
the grated rind of two Lemons, fib. of caster sugar, f pint of milk, and five well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.