Orange Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
910Calories
28 gProtein
149 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories910 kcal
Protein28 g
Carbohydrates149 g
Fiber17 g
Sugars116 g
Total Fat26 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium2035 mg
Calcium888 mg
Iron0.8 mg
Magnesium131 mg
Phosphorus595 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C383 mg
Vitamin A235 mcg
Vitamin E3.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.5 mg
Folate216 mcg
Choline147 mg
Caffeine0 mg
Water1074 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 25. The excerpt below is the record exactly as published.
Orange Pudding. Cut 4 oranges in cubes and put in bowl. Sprinkle sugar over, bring 2 cups milk to boiling point, then stir in 2 tablespoons cornstarch dissolved in milk. When thick add yolk of 2 eggs beaten with 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.