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Lemon Pudding

Name: Lemon Pudding
Yield: 3 servings
Ingredients: the peel of four lemons; the juice of two; a pint of good milk; the yolks of eight eggs; the whites of three whisked; a quarter of a nutmeg grated; a good pinch of cinnamon powder; a small pinch of salt; six ounces of pounded sugar

From Practical household cookery, 1891

Serves 3

Presented as published in 1891. 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

432Calories

13 gProtein

92 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories432 kcal

Protein13 g

Carbohydrates92 g

Fiber15 g

Sugars72 g

Total Fat6.7 g

Saturated Fat3.6 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium71 mg

Potassium534 mg

Calcium387 mg

Iron1.2 mg

Magnesium47 mg

Phosphorus190 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C198 mg

Vitamin A56 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate32 mcg

Choline44 mg

Caffeine0 mg

Water357 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 179. The excerpt below is the record exactly as published.

LEMON PUDDING. Rub on sugar the peel of four lemons, put this with the juice of two in a basin with a pint of good milk, the yolks of eight eggs, and the whites of three whisked, a quarter of a nutmeg grated, a good pinch of cinnamon powder, a small pinch of salt^ and six ounces of pounded sugar

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