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Lemon Pudding

From The Samaritan cookery book, 1903

Submitted by M. B., Dalmuir.

Presented as published in 1903. 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

11092Calories
222 gProtein
1404 gCarbs
508 gFat
Full nutrition (34 nutrients)
Calories11092 kcal
Protein222 g
Carbohydrates1404 g
Fiber72 g
Sugars318 g
Total Fat508 g
Saturated Fat255 g
Monounsaturated Fat159 g
Polyunsaturated Fat43 g
Omega-30 g
Cholesterol494 mg
Sodium10807 mg
Potassium3385 mg
Calcium2713 mg
Iron81 mg
Magnesium678 mg
Phosphorus2677 mg
Zinc23 mg
Copper4 mg
Manganese14 mg
Vitamin D1 mcg
Vitamin C168 mg
Vitamin A83 mcg
Vitamin E8.8 mg
Vitamin K106 mcg
Vitamin B62.2 mg
Vitamin B126.4 mcg
Thiamin (B1)15 mg
Riboflavin (B2)6.9 mg
Niacin (B3)107 mg
Folate1880 mcg
Choline385 mg
Caffeine0 mg
Water341 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 35. The excerpt below is the record exactly as published.

LEMON PUDDING. \ lb. flour. 1 lb. suet. | lb. sugar. 3 lb. breadcrumbs. \ lb. blue raisins, f teaspoonful baking soda. R.ind and juice of 1 lemon. 1 egg. 1 good teacupful sweet milk. Put flour, suet, sugar, breadcrumbs and soda into a bowl. Add raisins stoned and mix thoroughly. Add rind and juice of lemon and stir well, then egg and milk and mix well. Pour into a well-buttered bowl and tie a buttered paper over top, and steam for 2 hours. Do not allow water to come up to top of bowl. M. B., Dalmuir. LEICESTER PUDDING. 8 ozs. flour. I 2 eggs. 2 ozs. sugar. i teaspoonful of baking powder. 2 ozs. butter. | A little milk. Some jam. Rub the butter into the flour. Add sugar, baking powder, eggs 96 well beaten, and milk. Line a pudding basin with jam, pour in the mixture, cover with a greased paper, and steam for 2 hours. Turn out and use either hot or cold. Mrs. Cunningham, Dumbarton Road, Glasgow. MARMALADE PUDDING. 3 eggs. — Their weight in sugar, butter, marmalade, and flour. Beat butter and sugar to a cream, add the eggs one at a time, then the marmalade, and lastly the flour. Beat for 10 minutes and put into a well-buttered mould, and steam for 3 hours. Miss Kaye, Perth. PLUM PUDDING. £ lb. flour. ^ lb. breadcrumbs. | lb. beef suet, i lb. sugar. 1 lb. raisins. 1 lb. currants. £ lb. peel (orange and citron). Grated rind of i lemon
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Cook this with the app: pantry check, scaling, and the assistant.