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Orange Marmalade Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is twenty minutes. Sufficient for two or three 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
189Calories
1 gProtein
15 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein0.7 g
Carbohydrates15 g
Fiber0.1 g
Sugars8.7 g
Total Fat14 g
Saturated Fat8.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol43 mg
Sodium1.8 mg
Potassium12 mg
Calcium2.3 mg
Iron0.4 mg
Magnesium1.9 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline0.5 mg
Caffeine0 mg
Water2.2 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 1033. The excerpt below is the record exactly as published.
Orange Marmalade Pudding, Baked. — Mix a large table-spoonful of orange mannalade with two table-spoonfuls of pow- dered loaf sugar, two ounces of clarified butter, and a dessert-spoonful of fine flour. Beat the mixture well untU it is quite fi-eo from lumps, then add two well-whisked eggs
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