vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
470Calories
9 gProtein
98 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein8.7 g
Carbohydrates98 g
Fiber6.4 g
Sugars31 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium506 mg
Calcium125 mg
Iron1.4 mg
Magnesium32 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C128 mg
Vitamin A106 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate96 mcg
Choline167 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 125. The excerpt below is the record exactly as published.
ORANGE PUDDING. Peel and seed four oranges, and cut them into small pieces ; add one coffee-cupful of sugar, and let it stand awhile to make sirup. Into one quart of nearly boiling milk stir two table-spoonfuls of corn starch mixed with a little milk ancl the yelks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.