vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
488Calories
11 gProtein
96 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein11 g
Carbohydrates96 g
Fiber4.3 g
Sugars92 g
Total Fat8.8 g
Saturated Fat4.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium110 mg
Potassium617 mg
Calcium291 mg
Iron0.8 mg
Magnesium42 mg
Phosphorus255 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C96 mg
Vitamin A125 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate70 mcg
Choline142 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 311. The excerpt below is the record exactly as published.
ANGE PUDDING.— Peel 3 sweet oranges, slice, take out seeds, and pour on 1 cup white sugar. Let 2 cups milk get boiling hot, add yolks of 2 eggs well beaten and 1 teaspoon of corn-starch
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