Fruit Pudding

Name: Fruit Pudding
Ingredients: the juice of two oranges; two finely sliced bananas; two peaches; Whip sweet cream to a stiff consistency; ten drops of vanilla; a dash of nutmeg; cornstarch the insides of the four orange peels

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

834Calories

11 gProtein

169 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories834 kcal

Protein11 g

Carbohydrates169 g

Fiber15 g

Sugars69 g

Total Fat4.5 g

Saturated Fat0.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium70 mg

Potassium3259 mg

Calcium269 mg

Iron5.1 mg

Magnesium233 mg

Phosphorus338 mg

Zinc1.3 mg

Copper1.5 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C275 mg

Vitamin A49 mcg

Vitamin E0.9 mg

Vitamin K1.2 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.5 mg

Folate245 mcg

Choline54 mg

Caffeine0 mg

Water678 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 54. The excerpt below is the record exactly as published.

FRUIT PUDDING. In the juice of two oranges (the four halves of oranges save) soak two finely sliced bananas and two peaches for an hour, keeping the dish packed in ice. Whip sweet cream to a stiff consistency ; flavor with ten drops of vanilla and a dash of nutmeg. Keep on ice. Now cornstarch the insides of the four orange peels

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