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Little Orange Puddings

Name: Little Orange Puddings
Yield: 2 servings
Ingredients: Cream 1 heaping tablespoonful of butter; and 1 cup of granulated sugar; add the well-beaten yolks of 1 egg; the grated rind of 1 orange; and 1 cup of orange juice; 1 tablespoonful of fine cracker crumbs; and 1 cup of milk; then add the whites of the egg

From Superior cook book, 1905

Serves 2

Presented as published in 1905. 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

655Calories

10 gProtein

144 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories655 kcal

Protein9.6 g

Carbohydrates144 g

Fiber9.6 g

Sugars116 g

Total Fat13 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol30 mg

Sodium51 mg

Potassium606 mg

Calcium309 mg

Iron1 mg

Magnesium48 mg

Phosphorus170 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C160 mg

Vitamin A58 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate68 mcg

Choline22 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 69. The excerpt below is the record exactly as published.

Little Orange Puddings. Cream 1 licai-cd talilcsjxxuirul of Imltcr and 1 nip of o-raimlatcd suti-ar; add the well-beaten volks of 1 e-i-is. the grated rind of 1 orange and 1 cup of orange juice and pul]). Stir^in 1 laliii'spoonfuls of fine ci-acker erunil)s and 1 cup of milk, then add the whites of the egg

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