Orange Pudding
From Burlington ladies cook book & 25 secrets of success, 1901
Berries or peaches can be substituted for oranges.
Presented as published in 1901. 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
1739Calories
43 gProtein
338 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1739 kcal
Protein43 g
Carbohydrates338 g
Fiber22 g
Sugars309 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol616 mg
Sodium401 mg
Potassium2571 mg
Calcium1046 mg
Iron3.7 mg
Magnesium167 mg
Phosphorus916 mg
Zinc4.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D7.7 mcg
Vitamin C479 mg
Vitamin A495 mcg
Vitamin E3.4 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B124 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.2 mg
Folate341 mcg
Choline603 mg
Caffeine0 mg
Water1326 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 4. The excerpt below is the record exactly as published.
5 sweet oranges, into tliin slices, tak- ing out the C2eds, pour over them a coffeecup of white ;:rgar, leL a pint of milK get boiling hot by setting it in a pot of boiling water, add the voIks of 3 egg;s well beaten, i tablespconful of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.