vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
557Calories
9 gProtein
124 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein8.9 g
Carbohydrates124 g
Fiber6.6 g
Sugars101 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium560 mg
Calcium137 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C144 mg
Vitamin A110 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate105 mcg
Choline170 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 85. The excerpt below is the record exactly as published.
Orange Pudding Three oranges and sugar, four tablespoons of cornstarch, three-quarters cup of sugar, a pinch of salt, one and a half cups scalded milk, two eggs
Cook this with the app: pantry check, scaling, and the assistant.