vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From The encyclopaedia of practical cookery, 1892
Serves 1
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
579Calories
30 gProtein
64 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein30 g
Carbohydrates64 g
Fiber11 g
Sugars53 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium333 mg
Potassium1030 mg
Calcium790 mg
Iron2.6 mg
Magnesium85 mg
Phosphorus702 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C129 mg
Vitamin A319 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1 mg
Folate60 mcg
Choline389 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 308. The excerpt below is the record exactly as published.
Lemon Pudding. (1) Butter a pint pudding- basin, and line it with the crumb of a French roll cut in thin slices and thickly spread with Lemon paste. Make a custard with { pint, of new milk, two eggs, flavour with a little grated Lemon-peel, and sweeten to taste. Phil the basin with this custard, put on this some slices of the French roll also spread with the Lemon paste, tie a thick piece of paper
Cook this with the app: pantry check, scaling, and the assistant.