Lemon Pudding

Name: Lemon Pudding
Ingredients: three-quarters of a pound of bread-crumbs; three-quarters of a pound of sugar; half a pound of suet; the juice and peel of two large lemons; three well-beaten eggs

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

3519Calories

25 gProtein

359 gCarbs

229 gFat

Full nutrition (34 nutrients)

Calories3519 kcal

Protein25 g

Carbohydrates359 g

Fiber5.6 g

Sugars345 g

Total Fat229 g

Saturated Fat123 g

Monounsaturated Fat77 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol712 mg

Sodium236 mg

Potassium526 mg

Calcium144 mg

Iron4.4 mg

Magnesium37 mg

Phosphorus363 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C106 mg

Vitamin A242 mcg

Vitamin E5.3 mg

Vitamin K8.6 mcg

Vitamin B60.5 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate95 mcg

Choline464 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Lemon Pudding. Mix well together three-quarters of a pound of bread-crumbs three-quarters of a pound of sugar, half a pound of suet, the juice and peel of two large lemons. The lemon peel must be cut very thin and chopped very fine;^ mix in thoroughly three. well-beaten eggs

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