vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
630Calories
15 gProtein
125 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein15 g
Carbohydrates125 g
Fiber5.8 g
Sugars114 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol205 mg
Sodium134 mg
Potassium749 mg
Calcium325 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus297 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C128 mg
Vitamin A158 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate96 mcg
Choline196 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.
ORANGE PUDDING— Mrs. C. H. Clickner. Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar, and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling point, add 2 tablespoons corn starch wet in a little cold milk the yolks of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites very stiff, add 4 tablespoons sugar
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