Orange Pudding
From Mother Hubbard's cupboard, 1887
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
2159Calories
52 gProtein
385 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2159 kcal
Protein52 g
Carbohydrates385 g
Fiber0.1 g
Sugars291 g
Total Fat49 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium4966 mg
Calcium1362 mg
Iron3 mg
Magnesium255 mg
Phosphorus1251 mg
Zinc6.6 mg
Copper1.4 mg
Manganese3 mg
Vitamin D9.4 mcg
Vitamin C107 mg
Vitamin A312 mcg
Vitamin E3.4 mg
Vitamin K1.4 mcg
Vitamin B61.5 mg
Vitamin B125.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water1459 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 19. The excerpt below is the record exactly as published.
ORANGE PUDDING. Four sweet oranges, sliced small ; one quart milk, one cup sugar, two tablespoons corn starch, yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.