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Orange Pudding
From Buckeye cookery, 1892
Serves 4
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
206Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories206 kcal
Protein0.2 g
Carbohydrates53 g
Fiber0.6 g
Sugars52 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium43 mg
Calcium11 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus5.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline2.1 mg
Water22 g
Estimated from matched ingredients across 4 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
Cook this with the app: pantry check, scaling, and the assistant.