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Boiled Orange Pudding
From Vegetarian cookery, 1891
Serves 3
Serve with sweet sauce.
Presented as published in 1891. 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
963Calories
17 gProtein
69 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories963 kcal
Protein17 g
Carbohydrates69 g
Fiber1.9 g
Sugars44 g
Total Fat70 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol472 mg
Sodium371 mg
Potassium412 mg
Calcium257 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus330 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C36 mg
Vitamin A141 mcg
Vitamin E1 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate83 mcg
Choline250 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 81. The excerpt below is the record exactly as published.
Boiled Orange Pudding. The grated rind of two Seville oranges, quarter of a pound of sponge biscuits, one pint of cream, five eggs, and quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.