nut-freesoy-freefish-freeshellfish-free

Lemon Pudding, Boiled

Name: Lemon Pudding, Boiled
Yield: 8 servings
Ingredients: Sixteen ounces of breadcrumbs; four ounces of flour; eight ounces of finely-chopped suet; eight ounces of sugar; four lemons; four eggs; milk

From Soyer's standard cookery, 1912

Serves 8

Partial recipe, instructions not provided.

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

No method was recorded for this recipe.

Nutrition per serving

677Calories

13 gProtein

85 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories677 kcal

Protein13 g

Carbohydrates85 g

Fiber4 g

Sugars33 g

Total Fat32 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol112 mg

Sodium454 mg

Potassium239 mg

Calcium134 mg

Iron4.3 mg

Magnesium36 mg

Phosphorus171 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C27 mg

Vitamin A41 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

Water70 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

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