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Orange Pudding
From Delicacies, 1929
Serves 1
Presented as published in 1929. 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
No method was recorded for this recipe.
Nutrition per serving
883Calories
23 gProtein
160 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories883 kcal
Protein23 g
Carbohydrates160 g
Fiber5.1 g
Sugars79 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6 g
Polyunsaturated Fat4 g
Cholesterol422 mg
Sodium844 mg
Potassium278 mg
Calcium254 mg
Iron7.1 mg
Magnesium51 mg
Phosphorus354 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A130 mcg
Vitamin E1.1 mg
Vitamin K7.4 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate180 mcg
Choline318 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 60. The excerpt below is the record exactly as published.
Orange Pudding 1 cup bread crumbs yolks of 2 eggs 1-3 cup sugar whites of 4 eggs juice and rind of 1 orange
Cook this with the app: pantry check, scaling, and the assistant.