Orange Pudding

Name: Orange Pudding
Ingredients: 6 oranges; 1 tbs. corn starch; 3 ths. sugar; 1 pt milk; 2 ege yolks; 2 eggs whites; 1% tsp. butter

From Carolina cookery from Quaker kitchens, 1924

—Mrs. J. E. Paige.

Presented as published in 1924. 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

1122Calories

38 gProtein

197 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1122 kcal

Protein38 g

Carbohydrates197 g

Fiber26 g

Sugars162 g

Total Fat32 g

Saturated Fat9.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol74 mg

Sodium187 mg

Potassium2688 mg

Calcium1033 mg

Iron1.1 mg

Magnesium166 mg

Phosphorus646 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C575 mg

Vitamin A275 mcg

Vitamin E4.1 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B122.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.6 mg

Folate324 mcg

Choline178 mg

Caffeine0 mg

Water1438 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

ORANGE PUDDING 6 oranges 1 tbs. corn starch 3 ths. sugar 2 ege yolks 1 pt milk 2 eggs whites 1% tsp. butter

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