vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Superior cook book, 1905
Serves 3
Put on the icing.
Presented as published in 1905. 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
611Calories
12 gProtein
108 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein12 g
Carbohydrates108 g
Fiber0 g
Sugars80 g
Total Fat16 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1 mg
Sodium4.1 mg
Potassium1067 mg
Calcium59 mg
Iron0.9 mg
Magnesium43 mg
Phosphorus88 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C32 mg
Vitamin A2.7 mcg
Vitamin E2.8 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.
Orange Pudding. Five sweet oranges, 1 coffee cnji of white sugar, 1 pt. of milk, yolks of 3 eggs, 1 taljles])oonful of corn starc
Cook this with the app: pantry check, scaling, and the assistant.