Orange Pudding
From Puddings and pastry à la mode, 1889
Lemon pudding can be made similarly using lemons.
Presented as published in 1889. 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
1237Calories
34 gProtein
244 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories1237 kcal
Protein34 g
Carbohydrates244 g
Fiber26 g
Sugars214 g
Total Fat21 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1.1 mg
Potassium1957 mg
Calcium433 mg
Iron1.1 mg
Magnesium108 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3 mg
Folate324 mcg
Choline91 mg
Caffeine0 mg
Water1076 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.
Orange Pudding. Line an open tart-dish with puff-paste, and crinkle the edge. Have ready a teacupful of bread- crumbs, six oranges, the peel pared very thin, boiled, pounded, and rubbed through a sieve with the juice of the six oranges, four ounces of sifted sugar, and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.