Orange Pudding

Name: Orange Pudding
Ingredients: squeeze juice of two large oranges; add the yolks of six eggs; six tablespoonfuls fine white sugar; one teaspoonful nutmeg; and a pint of milk; tablespoonful flour; one generous tablespoonful butter

From The Elm City cook book, 1896

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

1222Calories

58 gProtein

150 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories1222 kcal

Protein58 g

Carbohydrates150 g

Fiber9.1 g

Sugars134 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.4 g

Omega-30.2 g

Cholesterol1206 mg

Sodium614 mg

Potassium1820 mg

Calcium920 mg

Iron6.2 mg

Magnesium137 mg

Phosphorus1153 mg

Zinc6.3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C192 mg

Vitamin A676 mcg

Vitamin E4 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)2.3 mg

Folate263 mcg

Choline999 mg

Caffeine0 mg

Water974 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.

ORANGE PUDDING. Grate the yellow part of rind, and squeeze juice of two large oranges, add the yolks of six eggs beaten with six tablespoonfuls fine white sugar, one teaspoonful nutmeg, and a pint of milk, tablespoonful flour mixed smoothly with eggs, one generous tablespoonful butter

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