Lemon Pudding

Name: Lemon Pudding
Ingredients: Quarter of a pound of Suet; Half a pound of Bread Crumbs; Four ounces of Sugar; Two Lemons; Two Eggs

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

2502Calories

47 gProtein

296 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories2502 kcal

Protein47 g

Carbohydrates296 g

Fiber16 g

Sugars133 g

Total Fat129 g

Saturated Fat65 g

Monounsaturated Fat42 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol449 mg

Sodium1815 mg

Potassium879 mg

Calcium526 mg

Iron14 mg

Magnesium127 mg

Phosphorus621 mg

Zinc5 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E3.2 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate313 mcg

Choline344 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 29. The excerpt below is the record exactly as published.

LEMON PUDDING Ingredients : Quarter of a pound of Suet Half a pound of Bread Crumbs Four ounces of Sugar Two Lemons Two Eggs

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