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Orange Pudding
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
716Calories
2 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein1.9 g
Carbohydrates180 g
Fiber4.9 g
Sugars117 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium330 mg
Calcium74 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 131. The excerpt below is the record exactly as published.
ORANGE PUDDING. Two large oranges pared and cut in pieces one inch square, put in -bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding
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