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Orange Pudding
From The thorough good cook, 1895
Serves 8
Baking time is similar to that of a custard.
Presented as published in 1895. 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
518Calories
6 gProtein
39 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein6.5 g
Carbohydrates39 g
Fiber1.1 g
Sugars33 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol231 mg
Sodium191 mg
Potassium183 mg
Calcium81 mg
Iron1 mg
Magnesium14 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C27 mg
Vitamin A259 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline120 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 227. The excerpt below is the record exactly as published.
Orange Pudding. Take the yolks of six eggs, or as many as you like, beat them well with half a pound of melted butter, grate in the rind of two Seville oranges, beat in half a pound of fine sugar, two dessertspoonfuls of orange-flower water, two of rose-water, a gill of sherry, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny loaf
Cook this with the app: pantry check, scaling, and the assistant.