Orange Pudding

Name: Orange Pudding
Ingredients: Three oranges; one-half lemon (juice); one pint milk; one tablespoonful corn starch; one cup of sugar; two eggs; one-fourth teaspoonful salt

From Durham cook book ..., 1921

Do not prepare overnight.

Presented as published in 1921. 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

1505Calories

34 gProtein

298 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1505 kcal

Protein34 g

Carbohydrates298 g

Fiber13 g

Sugars276 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol430 mg

Sodium914 mg

Potassium1902 mg

Calcium877 mg

Iron2.5 mg

Magnesium128 mg

Phosphorus771 mg

Zinc3.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6.7 mcg

Vitamin C307 mg

Vitamin A375 mcg

Vitamin E2.3 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B123.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate219 mcg

Choline429 mg

Caffeine0 mg

Water1021 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 58. The excerpt below is the record exactly as published.

OEANGE PUDDING. This pudding is served cold without sauce and the following ingredients are sufficient for six persons : Three oranges, one-half lemon (juice) one pint milk, one tablespoonful corn starch, one cup of sugar, two eggs, one-fourth teaspoonful salt

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