Orange Pudding

Name: Orange Pudding
Ingredients: five oranges; one pint milk; one tablespoon corn starch; a little salt; the yolks of four eggs

From Durham cook book ..., 1921

Presented as published in 1921. 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

965Calories

35 gProtein

139 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories965 kcal

Protein35 g

Carbohydrates139 g

Fiber22 g

Sugars108 g

Total Fat35 g

Saturated Fat16 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol793 mg

Sodium219 mg

Potassium2434 mg

Calcium1047 mg

Iron2.8 mg

Magnesium152 mg

Phosphorus884 mg

Zinc4.2 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D8.4 mcg

Vitamin C479 mg

Vitamin A514 mcg

Vitamin E3.6 mg

Vitamin K0.5 mcg

Vitamin B61.1 mg

Vitamin B124 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.1 mg

Folate369 mcg

Choline720 mg

Caffeine0 mg

Water1247 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 60. The excerpt below is the record exactly as published.

ORANGE PUDDING. Peel and slice five oranges and sprinkle with sugar. Heat one pint milk, one tablespoon corn starch, wet with cold milk, a little salt and the yolks of four eggs

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