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Lemon Pudding, Boiled
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
679Calories
13 gProtein
85 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein13 g
Carbohydrates85 g
Fiber4 g
Sugars33 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol113 mg
Sodium455 mg
Potassium244 mg
Calcium138 mg
Iron4.3 mg
Magnesium36 mg
Phosphorus174 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C27 mg
Vitamin A42 mcg
Vitamin E0.8 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate101 mcg
Choline86 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 186. The excerpt below is the record exactly as published.
Lemon Pudding, Boiled. INGREDIENTS. — Sixteen ounces of breadcrumbs, four ounces of flour, eight ounces of finely-chopped suet, eight ounces of sugar, four lemons, four eggs, milk
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