vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
567Calories
7 gProtein
115 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein7.2 g
Carbohydrates115 g
Fiber7.1 g
Sugars79 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.5 g
Cholesterol70 mg
Sodium295 mg
Potassium619 mg
Calcium136 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C148 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate111 mcg
Choline50 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 53. The excerpt below is the record exactly as published.
Orange Pudding Three large oranges pared and cut in pieces an inch square. Put in bottom of pudding dish and Sweeten with half a cup of sugar. Make plain corn starch pudding and pour over the oranges. Cover this with meringue made from whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.