vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
441Calories
11 gProtein
82 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein11 g
Carbohydrates82 g
Fiber6.4 g
Sugars61 g
Total Fat16 g
Saturated Fat3.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol219 mg
Sodium254 mg
Potassium523 mg
Calcium139 mg
Iron2 mg
Magnesium36 mg
Phosphorus225 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C122 mg
Vitamin A106 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate98 mcg
Choline182 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 98. The excerpt below is the record exactly as published.
OEANGE PUDDING. 2 oranges 2 ozs. sugar 1 lemon 2 eggs 3 stale sponge cakes 1 tablespoonful of cornflour i pt. of milk 1 tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.