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Steamed Citron Pudding
From The Swedish, French, American cook book, 1918
Serves 6
Serve hot with a foam sauce or any kind of a wine sauce as dessert for luncheon or dinner.
Presented as published in 1918. 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
315Calories
6 gProtein
61 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories315 kcal
Protein6 g
Carbohydrates61 g
Fiber1.3 g
Sugars35 g
Total Fat8 g
Saturated Fat1.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium85 mg
Potassium101 mg
Calcium97 mg
Iron2.3 mg
Magnesium14 mg
Phosphorus151 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C15 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate60 mcg
Choline52 mg
Caffeine0 mg
Alcohol2.3 g
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.
Steamed Citron Pudding Pouding au Citron, cuit a la vapeur Two eggs, two tablespoons butter, one cup sugar, one and a half cups flour, three tablespoons brandy, one teaspoon Royal baking powder, three-quarters cup mixed citron peel, four table¬ spoons whipped cream
Cook this with the app: pantry check, scaling, and the assistant.