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Orange Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
538Calories
22 gProtein
66 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein22 g
Carbohydrates66 g
Fiber2.1 g
Sugars34 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol568 mg
Sodium480 mg
Potassium382 mg
Calcium309 mg
Iron4.1 mg
Magnesium43 mg
Phosphorus433 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A249 mcg
Vitamin E1.5 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.3 mg
Folate124 mcg
Choline454 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 86. The excerpt below is the record exactly as published.
ORANGE PUDDING— Take one cup of fine stale bread- crumbs, not dried, and moisten them with as much milk as they will absorb and become thoroughly softened. Beat the yolks of four eggs with the whites of two, add four tablespoons of sugar and the grated peel of one orange
Cook this with the app: pantry check, scaling, and the assistant.