Orange Pudding

Name: Orange Pudding
Ingredients: Two oranges sliced; one cup sugar sprinkled on them; yolks of two eggs; two tablespoons corn-starch; half a cup of sugar; one pint milk

From Home dissertations, 1891

Presented as published in 1891. 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

1732Calories

25 gProtein

367 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1732 kcal

Protein25 g

Carbohydrates367 g

Fiber8.6 g

Sugars358 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium205 mg

Potassium1426 mg

Calcium790 mg

Iron1.4 mg

Magnesium97 mg

Phosphorus675 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C192 mg

Vitamin A325 mcg

Vitamin E1.8 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)1.5 mg

Folate158 mcg

Choline396 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 143. The excerpt below is the record exactly as published.

ORANGE PUDDING. Two oranges sliced, one cup sugar sprinkled on them, yolks of two eggs, two table- spoons corn-starch, and half a cup of sugar stirred in one pint milk

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