vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Times cook book, no. 2, 1905
Serves 4
Use two dishes that fit a silver pudding dish or one for half.
Presented as published in 1905. 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
581Calories
17 gProtein
99 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein17 g
Carbohydrates99 g
Fiber0 g
Sugars74 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium1383 mg
Calcium372 mg
Iron1.7 mg
Magnesium73 mg
Phosphorus417 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.3 mcg
Vitamin C29 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 110. The excerpt below is the record exactly as published.
ORANGE PUDDING. M. E. K.— Six large, sweet oranges, four eggs, two table- spoons corn starch, one quart milk, one cup sugar, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.