Orange Meringue Pudding
From The Raleigh cook book, 1907
This makes a small pudding.
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
1334Calories
45 gProtein
222 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1334 kcal
Protein45 g
Carbohydrates222 g
Fiber8.5 g
Sugars146 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol462 mg
Sodium1136 mg
Potassium1384 mg
Calcium933 mg
Iron7.6 mg
Magnesium136 mg
Phosphorus912 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D6.7 mcg
Vitamin C106 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K7.4 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.5 mg
Folate208 mcg
Choline397 mg
Caffeine0 mg
Water671 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.
Orange Meringue Pudding.—1 large cup bread crumbs; 1 pint milk; 2 eges; 1 tablespoon butter; % cup sugar; 1 orange. Mix the bread crumbs with the milk, add the beaten yolks of eggs, then the butter beaten to a cream with half the sugar, and the grated rind and juice of the orange. Then sweeten to taste. Bake in a buttered pie-dish until firm; cover with the whites of eggs beaten stiff; add a little orange juice and sugar, place in oven until the meringue is set, and then serve at once. This makes a small pud- ding. Blackberry Pudding.—2 eggs
Cook this with the app: pantry check, scaling, and the assistant.