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Orange Pudding
From Kirmess cook book, 1907
Serves 3
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
519Calories
9 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein8.7 g
Carbohydrates125 g
Fiber8.4 g
Sugars90 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium359 mg
Potassium524 mg
Calcium206 mg
Iron11 mg
Magnesium36 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate118 mcg
Choline26 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 154. The excerpt below is the record exactly as published.
ORANGE PUDDING. Mrs. William Wescoit Slice four oranges over which sprinkle sugar. Dis- solve a heaping teaspoon of com starch in a little cold water; over this pour a pint of boiling water. Add one cup of sugar and the juice of one lemon. Beat the whites of two eggs to a froth
Cook this with the app: pantry check, scaling, and the assistant.