Fairy Cream or Orange Pudding
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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
603Calories
34 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein34 g
Carbohydrates127 g
Fiber26 g
Sugars101 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium56 mg
Potassium1959 mg
Calcium448 mg
Iron1.4 mg
Magnesium114 mg
Phosphorus162 mg
Zinc0.8 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate333 mcg
Choline102 mg
Caffeine0 mg
Water941 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 74. The excerpt below is the record exactly as published.
Fairy Cream or Orange Pudding. — For this take i oz. gela- tine soaked in cold, and then dissolved in half a teacupful of boiling water, 6 ozs. sifted or rolled sugar, some grated orange-peel, i tumbler of white wine, the juice of 6 oranges (strained), i breakfast-cup of cream
Cook this with the app: pantry check, scaling, and the assistant.