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Orange Marmalade Pudding
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
608Calories
16 gProtein
118 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein16 g
Carbohydrates118 g
Fiber1.8 g
Sugars78 g
Total Fat7.4 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium158 mg
Potassium237 mg
Calcium75 mg
Iron2.5 mg
Magnesium17 mg
Phosphorus187 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C14 mg
Vitamin A120 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate65 mcg
Choline237 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 91. The excerpt below is the record exactly as published.
one glass of orange marmalade with one heaping tablespoon of flour, the yolks of three eggs and whites of two, a pinch of salt, and sugar if necessary (according to sweetness of marmalade). Bake in a pudding-dish half an hour and when done dot the top with meringue made from the stiff-beaten white oi the egg and a half-cup of sugar. ORANGE SAUCE Cream together one cup sugar; half-cup butter, and one cup orange juice. FILLING FOR ORANGE PIE OR BAKED PUDDING Pare to the juice-pulp one large orange, halve and core it and cut into small pieces. Add three-fourths cup sugar and set aside. In another vessel mix smooth two tablespoonfuls of cor
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