vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The complete cook book, 1900
Serves 3
Serve cold.
Presented as published in 1900. 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
466Calories
6 gProtein
108 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein5.9 g
Carbohydrates108 g
Fiber4.3 g
Sugars100 g
Total Fat3.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium243 mg
Potassium374 mg
Calcium92 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C96 mg
Vitamin A73 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate70 mcg
Choline113 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 112. The excerpt below is the record exactly as published.
ORANGE PUDDING. If the "proof of the pudding" is in its being all eaten, it was certainly proved good. Peel three large oranges, cut them in thin slices, removing the seeds. Put them in a pudding dish and sprinkle over them one teacupful of sugar. Beat the yelks of two eggs with one tablespoonful of cornotrrch and two of sugar. Add a quarter teaspoonful of salt and stir it into a pint of boiling milk
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