vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Delta Gamma cook book, 1922
Serves 4
Recipe by Marguerite Klinker (Kappa).
Presented as published in 1922. 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
501Calories
13 gProtein
85 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein13 g
Carbohydrates85 g
Fiber4.3 g
Sugars79 g
Total Fat14 g
Saturated Fat6.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol259 mg
Sodium104 mg
Potassium716 mg
Calcium400 mg
Iron0.8 mg
Magnesium48 mg
Phosphorus354 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C96 mg
Vitamin A179 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate85 mcg
Choline233 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 81. The excerpt below is the record exactly as published.
Orange Pudding Peel four large oranges, cut and sprinkle with one cup of sugar. Let stand while making custard. Custard : 1 quart milk whites of 2 eggs yolks of 5 eggs little salt 1 tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.