vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Temperance cook book, 1887
Serves 6
Optionally, line the dish with sponge cake.
Presented as published in 1887. 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
341Calories
14 gProtein
49 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein14 g
Carbohydrates49 g
Fiber4.3 g
Sugars42 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol236 mg
Sodium145 mg
Potassium650 mg
Calcium305 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus305 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C96 mg
Vitamin A165 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate81 mcg
Choline216 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.
OBAXGE PUDDING. Peel and slice six oranges, take out all the seeds, put the slices in a pudding-dish, in alternate layers with the sugar; make a soft custard of one pint of sweet milk, two tablespoonfuls of cornstarch, one-half cup of sugar, yolks of three eggs. Boil the milk, put in the sugar and yolks of eggs when warm; when it comes to a boil, stir in the cornstarch; let it get cold and pour over the oranges; beat the whites of the eggs to a stiff froth, and put over the top, brown in the oven, and serve. Or, line the bottom of a pudding-dish with stale sponge cake; slice over the cake six oranges; make a boiled custard of one quart of milk, five eggs, leaving out the whites of four, beat to a stiff froth, adding the sugar, put on top of the pudding, and bake it in the oven until brown. 146 PUDDINGS AND SAUCES. BREAD PUDDING. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.