Orange Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Garnish with candied orange peel.
Presented as published in 1890. 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
1465Calories
42 gProtein
252 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1465 kcal
Protein42 g
Carbohydrates252 g
Fiber0.7 g
Sugars252 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol969 mg
Sodium523 mg
Potassium863 mg
Calcium551 mg
Iron4.5 mg
Magnesium71 mg
Phosphorus827 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C0 mg
Vitamin A505 mcg
Vitamin E2.8 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate118 mcg
Choline794 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 26. The excerpt below is the record exactly as published.
ORANGE PUDDING. Pare the rind very thin from two China oranges, so as not to get more of the white than you are obliged, and put it into a mortar. Break two penny sponge cakes into a basin: scoop out the insides of the oranges into a sieve which you have placed over the basin : rub the juice, and as much of the pulp as you possibly can through the sieve, upon the cakes, and let them soak. Pound the rinds of the oranges very fine in a mortar, mix them with four more sponge cakes crumbled, and soak them in two thirds of a pint of milk. Beat up the cakes that are along with the juice and pulp, and then mix all well together. Whisk up two eggs, and three yolks of eggs to a froth, and put them to the cake, with an ounce and a half of candied orange peel cut in small pieces, and sugar sufficient to sweeten it
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