vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
600Calories
19 gProtein
79 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein19 g
Carbohydrates79 g
Fiber7.2 g
Sugars69 g
Total Fat25 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium3296 mg
Potassium788 mg
Calcium322 mg
Iron0.4 mg
Magnesium50 mg
Phosphorus206 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C160 mg
Vitamin A85 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate90 mcg
Choline54 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 45. The excerpt below is the record exactly as published.
ORANGE PUDDING. Peel and slice 5 oranges and sprinkle with sugar. Heat 1 pint milk and 1 tablespoon corn starch wet with cold milk, PUDDINGS 101 a little salt and the yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.