Orange Pudding

Name: Orange Pudding
Ingredients: one cup of sugar; one-half cup of rolled cracker; two eggs; one-half tablespoonful of butter; one orange; one quart of milk

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1888Calories

50 gProtein

304 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1888 kcal

Protein50 g

Carbohydrates304 g

Fiber5 g

Sugars268 g

Total Fat63 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat11 g

Omega-31 g

Cholesterol505 mg

Sodium961 mg

Potassium1974 mg

Calcium1406 mg

Iron4.8 mg

Magnesium159 mg

Phosphorus1372 mg

Zinc5.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D11 mcg

Vitamin C106 mg

Vitamin A472 mcg

Vitamin E3.3 mg

Vitamin K41 mcg

Vitamin B60.9 mg

Vitamin B126.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)4.4 mg

Folate146 mcg

Choline473 mg

Caffeine0 mg

Water1094 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 72. The excerpt below is the record exactly as published.

ORANGE PUDDING. One cup of sugar, one-half cup of rolled cracker, two eggs, one-half tablespoonful of butter, one orange; grate the rind and squeeze the juice, one quart of milk

Cook this with the app: pantry check, scaling, and the assistant.