vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The household cook book, 1902
Serves 1
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
665Calories
30 gProtein
82 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein30 g
Carbohydrates82 g
Fiber3.6 g
Sugars77 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium344 mg
Potassium1169 mg
Calcium733 mg
Iron2.4 mg
Magnesium89 mg
Phosphorus732 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C106 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.4 mg
Folate92 mcg
Choline381 mg
Caffeine0 mg
Water662 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 254. The excerpt below is the record exactly as published.
ORANGE PUDDING.— Boil 2 cups milk; beat 2 eggs light, add 3 tablespoons sugar, grate in the yellow of 1 orange
Cook this with the app: pantry check, scaling, and the assistant.