vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Golden Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
376Calories
9 gProtein
35 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein8.9 g
Carbohydrates35 g
Fiber0.3 g
Sugars27 g
Total Fat22 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol34 mg
Sodium350 mg
Potassium72 mg
Calcium48 mg
Iron0.5 mg
Magnesium7.1 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline17 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 137. The excerpt below is the record exactly as published.
Golden Pudding Coffee *Golden Pudding—Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with % cup milk, % teaspoon salt, grated rind and strained juice 2 oranges. Pour into pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth, stirin 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange extract
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