Orange Pudding

Name: Orange Pudding
Ingredients: half a pint of strained orange juice; half a wineglassful of brandy; half a liqueur glassful of rum; the yolks of two eggs; two ounces of sifted sugar; three very stale penny sponge-cakes; the same number of macaroons

From A second Dudley book of cookery and other recipes, 1914

Serve with whipped or Devonshire cream.

Presented as published in 1914. 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

595Calories

14 gProtein

114 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein14 g

Carbohydrates114 g

Fiber0.2 g

Sugars106 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium162 mg

Potassium385 mg

Calcium79 mg

Iron2.9 mg

Magnesium32 mg

Phosphorus230 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C63 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate91 mcg

Choline301 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 83. The excerpt below is the record exactly as published.

ORANGE PUDDING ^V/fTX half a pint of strained orange juice with half a wineglassful of brandy and half a liqueur glassful of rum, the yolks of two eggs and two ounces of sifted sugar. Crumble into this three very stale penny sponge-cakes and the same number of macaroons

Cook this with the app: pantry check, scaling, and the assistant.