vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding, Baked (another and a richer way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
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
730Calories
20 gProtein
48 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein20 g
Carbohydrates48 g
Fiber4.4 g
Sugars31 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.1 g
Cholesterol90 mg
Sodium22 mg
Potassium295 mg
Calcium94 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E4.5 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline7.7 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 833. The excerpt below is the record exactly as published.
Lemon Pudding, Baked (another and a richer way). — Crush four ounces of rata- fias to powder, and strain over it the juice of four fresh lemons ; add the grated rind of two lemons, four ounces of powdered sugar, three-quarters of a pint of cream, the eighth of a nutmeg grated, a small pinch of salt, the beaten yolks of six and the well- whisked whites of three egg
Cook this with the app: pantry check, scaling, and the assistant.