vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Miss A. Horili.
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
535Calories
15 gProtein
99 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein15 g
Carbohydrates99 g
Fiber6.5 g
Sugars68 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol355 mg
Sodium205 mg
Potassium656 mg
Calcium170 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C144 mg
Vitamin A182 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate133 mcg
Choline243 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 52. The excerpt below is the record exactly as published.
The juice and grated rind (rubbed on Sugar) of 6 Oranges. ^pt. Cream. 6ozs. bruised Ratafias, or Sponge Cakes. 6 yolks and 2 whites of Eggs (whipped). A bit of Nutmeg and Cinnamon. 6ozs. pounded Sugar. A little Salt
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