Orange Pudding
From The Relief Societ Cookbook, 1930
— Mrs. Nathan Levine.
Presented as published in 1930. 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
1363Calories
31 gProtein
297 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1363 kcal
Protein31 g
Carbohydrates297 g
Fiber33 g
Sugars249 g
Total Fat17 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium2554 mg
Calcium502 mg
Iron2.5 mg
Magnesium170 mg
Phosphorus195 mg
Zinc1.4 mg
Copper1 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C830 mg
Vitamin A132 mcg
Vitamin E5.1 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.4 mg
Folate426 mcg
Choline121 mg
Caffeine0 mg
Water1642 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 26. The excerpt below is the record exactly as published.
ORANGE PUDDING 6 oranges, med. 3 egg yolks, 3 egg whites 1 lb. can grated pineapple 1 envelop knox gelatin
Cook this with the app: pantry check, scaling, and the assistant.