Lemon Pudding
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
A light cake forms at the top and a creamy lemon jelly at the bottom. Serve with or without whipped cream.
Presented as published in 1957. 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
1000Calories
10 gProtein
231 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1000 kcal
Protein10 g
Carbohydrates231 g
Fiber0.3 g
Sugars215 g
Total Fat20 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium97 mg
Potassium496 mg
Calcium313 mg
Iron1.1 mg
Magnesium40 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C39 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate45 mcg
Choline48 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 53. The excerpt below is the record exactly as published.
LEMON PUDDING I To. Butter 2 Eggs 1 C. Sugar Juice and grated 1c. Milk rind of 1 Lemon 2 Tb. (heaping) flour
Cook this with the app: pantry check, scaling, and the assistant.