Lemon Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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
848Calories
34 gProtein
124 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein34 g
Carbohydrates124 g
Fiber4.9 g
Sugars51 g
Total Fat23 g
Saturated Fat5.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol29 mg
Sodium884 mg
Potassium578 mg
Calcium498 mg
Iron5.2 mg
Magnesium75 mg
Phosphorus424 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.1 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.4 mg
Folate116 mcg
Choline59 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 18. The excerpt below is the record exactly as published.
4 tb. powdered sugar, grated rind of i lemon. Scald milk and crumbs to- gether, using no crusts. Mix sugar and flour, add egg yolks, and when blended stir the hot milk into the mixture. Cook like a custard, and when mixture thickens set away to cool. When quite cold flavor with lemon juice and the grated lemon rind. Beat whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.