Orange Pudding

Name: Orange Pudding
Ingredients: 1 1/4 cups stale Royal unfermented bread; 1 cup finely chopped suet; 1 cup sugar; 2 eggs; juice of 1 orange; 1/2 cup milk

From The royal baker and pastry cook, 1902

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

3018Calories

20 gProtein

208 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories3018 kcal

Protein20 g

Carbohydrates208 g

Fiber0 g

Sugars208 g

Total Fat237 g

Saturated Fat129 g

Monounsaturated Fat79 g

Polyunsaturated Fat9.5 g

Omega-30.1 g

Cholesterol548 mg

Sodium207 mg

Potassium391 mg

Calcium214 mg

Iron2.3 mg

Magnesium31 mg

Phosphorus359 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.2 mcg

Vitamin C4.7 mg

Vitamin A199 mcg

Vitamin E4.7 mg

Vitamin K8.8 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate54 mcg

Choline329 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 47. The excerpt below is the record exactly as published.

Orange Pudding. — 1^4 cups stale Royal un- fermented bread, 1 cup finely chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange

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