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Lemon Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
575Calories
7 gProtein
51 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein6.5 g
Carbohydrates51 g
Fiber1.8 g
Sugars23 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Cholesterol44 mg
Sodium292 mg
Potassium90 mg
Calcium74 mg
Iron2.2 mg
Magnesium18 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate46 mcg
Choline15 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 351. The excerpt below is the record exactly as published.
Lemon Pudding. — To lb. of stale bread - crumbs add the same weight of finely chopped suet, the juice and grated rind of two lemons, and 4 ozs. of sugar ; mix well, beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.