vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Bread Pudding
From The home cook book, 1905
Serves 5
Serve warm.
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
579Calories
12 gProtein
108 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein12 g
Carbohydrates108 g
Fiber7.8 g
Sugars88 g
Total Fat22 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol25 mg
Sodium142 mg
Potassium562 mg
Calcium153 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A32 mcg
Vitamin E2.8 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate107 mcg
Choline27 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 156. The excerpt below is the record exactly as published.
ORANGE BREAD PUDDING Soak a heaping teacup of fine breadcrumbs in a cup of cold water till the crumbs are soft. Grate over the bread- crumbs the yellow off the rind of three oranges. Take the soft broken pulp of five large oranges, or of six small ones, and stir in the crumbs. Stir together quarter of a cup of butter, a cup and a half of sugar, and the yolks of four eggs. Stir in the breadcrumbs and bake half an hour in a moderate oven. Beat the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.