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Orange Pudding

Name: Orange Pudding
Yield: 4 servings
Ingredients: 4i sweet oranges, sliced; 1 quart of milk; 1 cup of sugar; 2 tablespoons of cornstarch; Yolks of 3 eggs

From The Blue grass cook book, 1904

Serves 4

Presented as published in 1904. 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

506Calories

15 gProtein

90 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein15 g

Carbohydrates90 g

Fiber4.9 g

Sugars81 g

Total Fat12 g

Saturated Fat5.7 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol169 mg

Sodium147 mg

Potassium785 mg

Calcium402 mg

Iron0.9 mg

Magnesium54 mg

Phosphorus349 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C108 mg

Vitamin A160 mcg

Vitamin E0.9 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.9 mg

Folate78 mcg

Choline171 mg

Caffeine0 mg

Water419 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 59. The excerpt below is the record exactly as published.

ORANGE PUDDING R. V. J. 4i sweet oranges, sliced, 1 quart of milk, 1 cup of sugar, 2 tablespoons of cornstarch, Yolks of 3 eggs

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