vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
1031Calories
6 gProtein
237 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1031 kcal
Protein6.2 g
Carbohydrates237 g
Fiber1.3 g
Sugars202 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.5 g
Cholesterol378 mg
Sodium80 mg
Potassium84 mg
Calcium70 mg
Iron3 mg
Magnesium7.1 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C13 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate59 mcg
Choline281 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
LEMON PUDDING. Beat the yokes of two eggs with a teacupful of sugar, dissolve four tablespoonfuls of corn starch in a little cold water, and thin it out with boiling water, put in the juice of two lemons, and a little of the grated peel. Mix all together with a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.