Orange Ice-Box Pudding

Name: Orange Ice-Box Pudding
Ingredients: 2 cups water; 1 cup sugar; 1 cup orange juice; 1 cup orange pulp; 2 tablespoons gelatin; 1/3 cup water; 2 tablespoons lemon juice; 0.5 lb. marshmallows; 2 cups cream; 1 cup chopped nuts; 24 ladyfingers

From The Chapel Hill cook book, 1935

Recipe details are incomplete.

Presented as published in 1935. 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

4592Calories

60 gProtein

581 gCarbs

242 gFat

Full nutrition (34 nutrients)

Calories4592 kcal

Protein60 g

Carbohydrates581 g

Fiber19 g

Sugars391 g

Total Fat242 g

Saturated Fat101 g

Monounsaturated Fat80 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol482 mg

Sodium398 mg

Potassium3236 mg

Calcium1097 mg

Iron7 mg

Magnesium461 mg

Phosphorus1243 mg

Zinc5.9 mg

Copper2.3 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C773 mg

Vitamin A0 mcg

Vitamin E38 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)5.8 mg

Folate232 mcg

Choline83 mg

Caffeine0 mg

Water1271 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.

ORANGE ICE-BOX PUDDING 2 cups water 2 tablespoons gelatin, 1 cup sugar dissolved in 1/3 1 cup orange juice cup water 1 cup orange pulp 2 tablespoons lemon juice shredded % lb. marshmallows, 2 cups cream chopped 1 cup chopped nuts 24 ladyfingers

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