vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Pudding (Economical)
From Mrs. Maclurcan's cookery book, 1899
Serves 2
The lemon juice can be added if wished, but care must be taken that it does not curdle.
Presented as published in 1899. 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
491Calories
13 gProtein
81 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein13 g
Carbohydrates81 g
Fiber0.7 g
Sugars72 g
Total Fat14 g
Saturated Fat6.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol240 mg
Sodium120 mg
Potassium422 mg
Calcium329 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus354 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0.5 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate34 mcg
Choline196 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 92. The excerpt below is the record exactly as published.
LEMON PUDDING- (Economical). 2 tablespoonfuls cornflour 4 ozs. sugar Yolks of 2 eggs Juice and rind of 1 lemon 1 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.