Lemon Pudding (Boiled)

Name: Lemon Pudding (Boiled)
Ingredients: half a pound of bread-crumbs; six ounces of flour; two and a half ounces of sugar; one ounce of butter; half a pint of milk; a lemon

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1071Calories

28 gProtein

223 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1071 kcal

Protein28 g

Carbohydrates223 g

Fiber2.8 g

Sugars85 g

Total Fat34 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol96 mg

Sodium102 mg

Potassium742 mg

Calcium363 mg

Iron10 mg

Magnesium83 mg

Phosphorus451 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D2.3 mcg

Vitamin C53 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate283 mcg

Choline48 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Lemon Pudding (Boiled). Take half a pound of bread-crumbs, six ounces of flour, two and a half ounces of sugar, one ounce of butter, half a pint of milk and a lemon

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