vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Marmalade Pudding (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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
377Calories
10 gProtein
20 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein9.6 g
Carbohydrates20 g
Fiber0.3 g
Sugars14 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol343 mg
Sodium116 mg
Potassium125 mg
Calcium48 mg
Iron1.5 mg
Magnesium10 mg
Phosphorus154 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C2.5 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate38 mcg
Choline223 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 901. The excerpt below is the record exactly as published.
half a dozen fresh eggs, beat the yolks in one basin, and half the whites in another. Mix together three or four ounces of clarified butter and a quarter-pound pot of marmalade, with as muoh sugar as will sweeten
Cook this with the app: pantry check, scaling, and the assistant.