vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
489Calories
7 gProtein
113 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein7.2 g
Carbohydrates113 g
Fiber7.4 g
Sugars104 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium598 mg
Calcium140 mg
Iron1 mg
Magnesium36 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C160 mg
Vitamin A86 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate106 mcg
Choline124 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 116. The excerpt below is the record exactly as published.
Orange Pudding. Peel and cut 5 oranges into slices ; take out all the seeds, and pour over them | lb. sugar. Make a paste with 1 tablespoonful of cornflour or arrowroot and a little cold milk. Beat the yolks of 2 eggs well, and stir them with the cornflour paste into a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.