Orange Pudding
From The Raleigh cook book, 1907
Serve cold on rosette wafers.
Presented as published in 1907. 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
1569Calories
30 gProtein
329 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1569 kcal
Protein30 g
Carbohydrates329 g
Fiber0 g
Sugars245 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium3710 mg
Calcium247 mg
Iron5.6 mg
Magnesium156 mg
Phosphorus562 mg
Zinc4.4 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D3 mcg
Vitamin C107 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.9 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water687 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Orange Pudding.—4 sweet oranges; 1 pint sweet milk; 1 heaping teaspoon cornstarch; 3 eggs; 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.