Orange Marmalade Puddings
From Royal cook book, 1930
Makes 10.
Presented as published in 1930. 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
1768Calories
27 gProtein
284 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1768 kcal
Protein27 g
Carbohydrates284 g
Fiber1.8 g
Sugars103 g
Total Fat60 g
Saturated Fat15 g
Monounsaturated Fat23 g
Polyunsaturated Fat16 g
Omega-31 g
Cholesterol186 mg
Sodium1473 mg
Potassium450 mg
Calcium1079 mg
Iron14 mg
Magnesium69 mg
Phosphorus1653 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A80 mcg
Vitamin E3.9 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate342 mcg
Choline163 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 34. The excerpt below is the record exactly as published.
Orange Marmalade Puddings 11% cups flour 2 tablespoons sugar 3 teaspoons Royal Baking Powder ¥g teaspoon salt 6 tablespoons water 1 egg 14 cup melted shortening 4 cup orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.