Orange Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can substitute berries or peaches for oranges.
Presented as published in 1902. 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
1248Calories
49 gProtein
187 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1248 kcal
Protein49 g
Carbohydrates187 g
Fiber0.1 g
Sugars79 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium5312 mg
Calcium884 mg
Iron6.2 mg
Magnesium248 mg
Phosphorus1121 mg
Zinc7 mg
Copper1.8 mg
Manganese3.8 mg
Vitamin D7.7 mcg
Vitamin C133 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K2.3 mcg
Vitamin B61.7 mg
Vitamin B124 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.5 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water1260 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 67. The excerpt below is the record exactly as published.
orange: pudding. Peel and cut five sweet oranges into thin slices, taking out the seeds, pour over them a coffee-cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs well beaten, one tablespoon ful of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened pour over the fruit Beat the whites to a stiff froth, adding a table- spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.