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One Lemon Pudding

Name: One Lemon Pudding
Yield: 2 servings
Ingredients: Put a teacup of sifted or powdered sugar; into a teacup of cold water; then stir in a heaping tablespoonful of cornstarch; the beaten yolks of two eggs; the grated rind and juice of one large or two small lemons

From The economical cook book, 1905

Serves 2

Presented as published in 1905. 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

490Calories

7 gProtein

109 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein6.9 g

Carbohydrates109 g

Fiber1.4 g

Sugars102 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium78 mg

Potassium140 mg

Calcium46 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C27 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate29 mcg

Choline150 mg

Caffeine0 mg

Water201 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 90. The excerpt below is the record exactly as published.

One Lemon Pudding. Put a teacup of sifted or powdered sugar into a teacup of cold water, bring to a boil, then stir in a heaping tablespoonful of com starch mixed in a little cold water, and the beaten yolks of two eggs; stir briskly. When well mixed, boil about four minutes, take it from the fire, and add the grated rind and juice of one large or two small lemons

Cook this with the app: pantry check, scaling, and the assistant.