vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Orange Pudding
From The new practical housekeeping, 1890
Serves 5
Serve with Golden Sauce.
Presented as published in 1890. 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
756Calories
26 gProtein
79 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein26 g
Carbohydrates79 g
Fiber13 g
Sugars62 g
Total Fat55 g
Saturated Fat5.1 g
Monounsaturated Fat24 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol335 mg
Sodium117 mg
Potassium901 mg
Calcium293 mg
Iron4.2 mg
Magnesium210 mg
Phosphorus512 mg
Zinc3.3 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D1.6 mcg
Vitamin C87 mg
Vitamin A144 mcg
Vitamin E19 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.9 mg
Folate113 mcg
Choline284 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.
ranffe Pudding. — Boil four oranges and chop fine, taking out seeds, and put in saucepan with six tablespoons butter, twelve blanched and chopped almonds, half pound sugar and juice of a lemon ; heat until the butter is thoroughly melted, theo cool and add eight well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.