vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The new home cook book, 1896
Serves 6
Can substitute berries or peaches.
Presented as published in 1896. 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
201Calories
10 gProtein
27 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein9.6 g
Carbohydrates27 g
Fiber4.3 g
Sugars23 g
Total Fat6.8 g
Saturated Fat2.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol165 mg
Sodium90 mg
Potassium505 mg
Calcium195 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus190 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C96 mg
Vitamin A112 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate74 mcg
Choline152 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 84. The excerpt below is the record exactly as published.
e pints of milk on the fire ; when boiling add the above, stirring all the time until it thickens. Remove it from the fire and add one ounce of butter and four eggs. Stir again while on the fire, taking care not to allow it to burn ; as soon as it becoms thick, remove it and fill out some small cups or forms, pre- viously dipped in cold water. Place them aside ; in one hour they will be fit to turn out. Cream and sugar or any sauce preferred. Sauce. — One ounce of the improved corn starch in a little cold milk ; blend till smooth ; then pour a pint of boiling milk on it. Beat the whites of four eggs in three ounces of sugar, one glass of brandy; add this to the sauce, and allow it to remain on the fire a short time, stirring all the while. The sauce can be served hot or cold. May be flavored with anything to fancy. ORANGE PUDDING. Nellie. Line the bottom of a pudding dish with stale sponge cake, slice upon the cake six oranges ; make a custard of one quart of milk and five eggs, leaving out the whites of four; beat the whites to a stiff froth, adding sugar, put on top of pudding, and put in the oven until brown. OEANGE PUDDING. Mrs. J. G. Hamilton. Peel and cut five sweet oranges into thin slices, taking VALUABLE EECIPES. 207 out the seeds ; pour over them a coffee cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water ; add the yolks of three eggs, well beaten, one tablespoon of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoon of sugar
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