vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Atlanta women's club cook book, 1921
Serves 1
Submitted by Mrs. J. B. Rowe.
Presented as published in 1921. 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
773Calories
11 gProtein
178 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein11 g
Carbohydrates178 g
Fiber12 g
Sugars149 g
Total Fat6.3 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol188 mg
Sodium79 mg
Potassium1171 mg
Calcium195 mg
Iron1.6 mg
Magnesium76 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C202 mg
Vitamin A127 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate156 mcg
Choline191 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.
ORANGE PUDDING. 2 oranges cut very fine. 1 banana cut very fine. Let stand in a little sugar while preparing the following cus- tard which goes over it. Custard. 1 egg. 1/2 cup sugar. 1/^ pt. milk. 1 tbls. corn starch
Cook this with the app: pantry check, scaling, and the assistant.