vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
545Calories
12 gProtein
100 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein12 g
Carbohydrates100 g
Fiber4.4 g
Sugars91 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol213 mg
Sodium102 mg
Potassium711 mg
Calcium394 mg
Iron0.7 mg
Magnesium48 mg
Phosphorus338 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C96 mg
Vitamin A163 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate79 mcg
Choline198 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.
ORANGE PUDDING 2 oranges Yolks of 2 eggs 1 pint milk 1 tablespoon cornstarch yi cup sugar Whites of 2 eggs 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.