Orange Pudding

Name: Orange Pudding
Ingredients: 2 tbsp. cornstarch; 2 c. boiling water; i c. sugar; i tbsp. butter; | tsp. salt; juice of i lemon; 3 oranges

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1222Calories

9 gProtein

302 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1222 kcal

Protein8.6 g

Carbohydrates302 g

Fiber8.2 g

Sugars204 g

Total Fat14 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol31 mg

Sodium1664 mg

Potassium273 mg

Calcium333 mg

Iron33 mg

Magnesium38 mg

Phosphorus87 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate139 mcg

Choline17 mg

Caffeine0 mg

Water477 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 26. The excerpt below is the record exactly as published.

Orange Pudding Ingredients : 2 tbsp. cornstarch 2 c. boiling water i c. sugar i tbsp. butter | tsp. salt juice of i lemon 3 oranges

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