Cold Orange Pudding

Name: Cold Orange Pudding
Ingredients: From a quart new milk; a package of gelatin; the yolks of six eggs; one and a half cups granulated sugar; Pare six oranges

From The Elm City cook book, 1896

Presented as published in 1896. 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

2676Calories

82 gProtein

477 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories2676 kcal

Protein82 g

Carbohydrates477 g

Fiber26 g

Sugars449 g

Total Fat61 g

Saturated Fat28 g

Monounsaturated Fat19 g

Polyunsaturated Fat5.6 g

Omega-30.1 g

Cholesterol1219 mg

Sodium477 mg

Potassium3539 mg

Calcium1781 mg

Iron4.3 mg

Magnesium236 mg

Phosphorus1544 mg

Zinc7.3 mg

Copper1.2 mg

Manganese0.4 mg

Vitamin D15 mcg

Vitamin C575 mg

Vitamin A819 mcg

Vitamin E5.1 mg

Vitamin K0.7 mcg

Vitamin B61.6 mg

Vitamin B127.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.4 mg

Niacin (B3)4.1 mg

Folate481 mcg

Choline1111 mg

Caffeine0 mg

Water1853 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 20. The excerpt below is the record exactly as published.

COLD ORANGE PUDDING. From a quart new milk pour enough over a package of gela- tine to dissolve it. Let soak two hours, then place rest of milk on range. Beat the yolks of six eggs, and one and a half eups granulated sugar together. When the milk boils stir in the gelatine, then the yolks and sugar; stir constantly until thiek; then set away to cool. Pare six oranges

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