Whole Lemon Pudding
From Recipes for cakes and puddings, 1930
Presented as published in 1930. 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
562Calories
2 gProtein
22 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein2 g
Carbohydrates22 g
Fiber2.8 g
Sugars15 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.9 g
Cholesterol39 mg
Sodium6.5 mg
Potassium147 mg
Calcium28 mg
Iron0.7 mg
Magnesium8.8 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline8.3 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 10. The excerpt below is the record exactly as published.
WHOLE LEMON PUDDING. 4-0zs. CAKEOMA Cake Suet Mixture na Pudding 2-OZS. suet. Pinch salt. 1 lemon. 1 tablespoonful sugar. 1 tablespoonful water.
Cook this with the app: pantry check, scaling, and the assistant.