vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The Times cook book, no. 2, 1905
Serves 1
Serve with cake or crackers.
Presented as published in 1905. 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
530Calories
27 gProtein
66 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein27 g
Carbohydrates66 g
Fiber3.1 g
Sugars53 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium354 mg
Potassium423 mg
Calcium157 mg
Iron6.1 mg
Magnesium34 mg
Phosphorus416 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate113 mcg
Choline594 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
LEMON PUDDING (for five per- sons.) Mrs. George F. Rathbun, 779 Kohler street. Los Angeles.— Four eggs, four table- spoons sugar, one large lemon, two tablespoons boiling water
Cook this with the app: pantry check, scaling, and the assistant.