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Los Angeles Orange and Apple Pudding
From The Times cook book, no. 2, 1905
Serves 8
Serve with cream.
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
109Calories
1 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein0.8 g
Carbohydrates29 g
Fiber2.8 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium201 mg
Calcium37 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline5.2 mg
Caffeine0 mg
Water543 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
LOS ANGELES ORANGE AND APPLE PUDDING. Mrs. William J. Magee, 122 North Johnston street. Los Angeles.— Boil two navel oranges and one lemon in three quarts of water until the rind is tender; when cold, put two jps sugar in one-half pint water. When it boils, slice into it six apples
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