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Lemon Pudding, Boiled

Name: Lemon Pudding, Boiled
Yield: 6 servings
Ingredients: half a pound of beef suet; half a pound of bread-crumbs; half a pound of sugar; a tea-spoonful of salt; the rind of two large lemons; the strained juice of one; two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 6

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

506Calories

3 gProtein

42 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein3.1 g

Carbohydrates42 g

Fiber1 g

Sugars39 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol88 mg

Sodium416 mg

Potassium93 mg

Calcium20 mg

Iron0.6 mg

Magnesium6.2 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C24 mg

Vitamin A27 mcg

Vitamin E0.8 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline54 mg

Caffeine0 mg

Water59 g

Estimated from matched ingredients across 6 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, Boiled.— Shred haK a I pound of beef suet very finely. Mix with it half I a pound of bread-crumbs, half a poimd of sugar, I a tea-spoonful of salt, the rind of two large i lemons chopped small, the strained juice of one, ' and two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.