Orange Pudding

Name: Orange Pudding
Ingredients: Boil one pint of milk; add sugar; one tablespoon cornstarch; the yolks of two or three eggs, well beaten; four large oranges

From The Pennsylvania German cook book, 1902

Mrs. Waltz.

Presented as published in 1902. 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

808Calories

35 gProtein

116 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein35 g

Carbohydrates116 g

Fiber17 g

Sugars91 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium2173 mg

Calcium944 mg

Iron2.5 mg

Magnesium142 mg

Phosphorus792 mg

Zinc3.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D6.7 mcg

Vitamin C383 mg

Vitamin A395 mcg

Vitamin E2.6 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B123.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.6 mg

Folate263 mcg

Choline441 mg

Caffeine0 mg

Water1131 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

ORANGE PUDDING. Boil one pint of milk, add sugar and one tablesisMui cornstarch, dissolve on a little cold milk, and the yolks of two or three eggs, well beaten. When done let it (MMd, then iKuir over four large oranges

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