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Lemon Pudding (Sixth Method)
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
693Calories
27 gProtein
66 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein27 g
Carbohydrates66 g
Fiber0 g
Sugars63 g
Total Fat28 g
Saturated Fat9.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol601 mg
Sodium475 mg
Potassium617 mg
Calcium372 mg
Iron3 mg
Magnesium50 mg
Phosphorus513 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A355 mcg
Vitamin E1.7 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate89 mcg
Choline477 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 309. The excerpt below is the record exactly as published.
1 table-spoonful of butter into 1 table-spoonful of Hour ; then mix with it 7 table-spoonfuls of caster sugar, six eggs, 1 pint of butter-milk, and a few drops of Lemon extract
Cook this with the app: pantry check, scaling, and the assistant.