Orange Pudding

Name: Orange Pudding
Ingredients: Take four large oranges; boil one pint of milk; a tablespoonful of corn starch; the yolks of three eggs; one cup of sugar

From High-Street cook book, 1885

Presented as published in 1885. 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

1650Calories

42 gProtein

316 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1650 kcal

Protein42 g

Carbohydrates316 g

Fiber17 g

Sugars292 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol616 mg

Sodium401 mg

Potassium2246 mg

Calcium974 mg

Iron3.5 mg

Magnesium149 mg

Phosphorus891 mg

Zinc4.5 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D7.7 mcg

Vitamin C383 mg

Vitamin A475 mcg

Vitamin E3.1 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.7 mg

Folate287 mcg

Choline588 mg

Caffeine0 mg

Water1169 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

Orange Pudding. Take four large oranges, peel, seed, and cut into small pieces, and sweeten to taste. Then boil one pint of milk and add to it a tablespoonful of corn starch dissolved in a little cold milk,, and the yolks of three eggs; when done let it cool, then mix it with the orange. Beat the whites of the eggs with one cup of sugar

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