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Sicily Pudding
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
634Calories
16 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein16 g
Carbohydrates150 g
Fiber5.4 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.7 mg
Potassium152 mg
Calcium64 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline6.2 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 90. The excerpt below is the record exactly as published.
SICILY PUDDING. The whites of eight eggs, beaten very lightly; one pint of sugar, beaten gradually into the whites; add the juice of two or three lemons and the grated rind of one lemon, one tablespoonful of flour
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