vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
684Calories
23 gProtein
101 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein23 g
Carbohydrates101 g
Fiber4.4 g
Sugars91 g
Total Fat23 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium693 mg
Calcium372 mg
Iron0.2 mg
Magnesium47 mg
Phosphorus272 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C96 mg
Vitamin A98 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate54 mcg
Choline59 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.
ORANGE PUDDING 2 oranges Yolks of 2 eggs 1 pint milk 1 tablespoon cornstarch yi cup sugar Whites of 2 eggs 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.