Inexpensive Orange Pudding

Name: Inexpensive Orange Pudding
Ingredients: 7 ozs. McDougall’s Self-raising Flour; 1/4 teaspoonful Salt; 2 ozs. Sugar; Juice and Water mixed, plus 3 additional dessertspoonfuls Water; 2 ozs. Suet; Grated rind of 1 large or 2 small Oranges; 1/5 pint Orange

From McDougall's cookery book, 1950

Presented as published in 1950. 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

1536Calories

23 gProtein

237 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories1536 kcal

Protein23 g

Carbohydrates237 g

Fiber12 g

Sugars82 g

Total Fat56 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat2.7 g

Cholesterol39 mg

Sodium2958 mg

Potassium746 mg

Calcium787 mg

Iron9.9 mg

Magnesium67 mg

Phosphorus1237 mg

Zinc1.6 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C154 mg

Vitamin A20 mcg

Vitamin E1.3 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate468 mcg

Choline39 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 18. The excerpt below is the record exactly as published.

INEXPENSIVE ORANGE PUDDING 7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Sugar. ; Juice and Water mixed, plus 3 additional dessertspoonfuls Water. : 2 ozs. Suet. Grated rind of 1 large or 2 small Oranges. 1/5 pint Orange

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