vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Kentucky receipt book, 1903
Serves 3
Berries or peaches can be substituted for oranges.
Presented as published in 1903. 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
465Calories
6 gProtein
106 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein5.5 g
Carbohydrates106 g
Fiber7.2 g
Sugars95 g
Total Fat5.1 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol184 mg
Sodium9.1 mg
Potassium563 mg
Calcium143 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C160 mg
Vitamin A98 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate115 mcg
Choline165 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 133. The excerpt below is the record exactly as published.
Orange Pudding. Peel 5 oranges, cut in thin slices, remove the seed. Sprinkle over them 1 coffee cup of granulated sugar. Put 1 pint of rich milk in double' boiler, let it get hot. Have 3 yolks well beaten, with 1 tablespoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.