Orange Pudding

Name: Orange Pudding
Ingredients: three or four large oranges; one pint of milk; the yelks of three eggs; one tablespoon of corn starch; a third of a cup of sugar

From Cooks in clover, 1889

Mrs. H. C. Jerolemon

Presented as published in 1889. 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

1057Calories

40 gProtein

165 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1057 kcal

Protein40 g

Carbohydrates165 g

Fiber12 g

Sugars136 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol616 mg

Sodium405 mg

Potassium1836 mg

Calcium916 mg

Iron3.4 mg

Magnesium136 mg

Phosphorus914 mg

Zinc4.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D7.7 mcg

Vitamin C319 mg

Vitamin A461 mcg

Vitamin E2.6 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.9 mg

Folate254 mcg

Choline573 mg

Caffeine0 mg

Water1009 g

As published

This recipe was extracted from Cooks in clover (1889), page 35. The excerpt below is the record exactly as published.

Orange Pudding. — Peel and slice three or four large oranges and lay in a dish. Make a custard of one pint of milk, the yelks of three eggs, one tablespoon of corn starch, and a third of a cup of sugar

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