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Lemon Pudding
From The New century cook book, 1899
Serves 2
Recipe by Mrs. Allan A. Gilbert.
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
621Calories
16 gProtein
116 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein16 g
Carbohydrates116 g
Fiber1.9 g
Sugars106 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol395 mg
Sodium242 mg
Potassium322 mg
Calcium164 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus286 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C27 mg
Vitamin A180 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate63 mcg
Choline309 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 137. The excerpt below is the record exactly as published.
Lemon Pudding. Line a deep dish with puff paste, mix the yolks of four eggs, one cup sugar, one tablespoon butter, grated rind and juice of one lemon, one-half cup milk, and three tablespoons bread crumbs
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