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Lemonade Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
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
36Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein0.5 g
Carbohydrates7.9 g
Fiber0.2 g
Sugars4.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium44 mg
Potassium15 mg
Calcium11 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline0.9 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 327. The excerpt below is the record exactly as published.
Lemonade Pudding. — Take 1 pint of lemonade made of Lemon-juice, sugar, and water, and a flavouring of the peel, add to it the strained juice of a Seville orange, stir it in well, and then put into the lemonade one or two French rolls, and let them steep in it till thoroughly soaked. Lay them on a dish, taking care not to break them, stick blanched almonds all over them, pour over some thin red-currant jelly
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