Orange Pudding
From Popular cook book, 1899
Presented as published in 1899. 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
2165Calories
63 gProtein
362 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2165 kcal
Protein63 g
Carbohydrates362 g
Fiber0.1 g
Sugars349 g
Total Fat56 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1047 mg
Sodium730 mg
Potassium1814 mg
Calcium1342 mg
Iron4.6 mg
Magnesium147 mg
Phosphorus1482 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A712 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.2 mg
Folate118 mcg
Choline909 mg
Caffeine0 mg
Water1051 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 17. The excerpt below is the record exactly as published.
flavor to taste, take white of eggs and beat well with a little sugar and pour over pudding, place in the stove and let it get a light brown to be eaten cold with cream. Mrs. B.. PULLER. WHORTLEBERRY PUDDING. One cup butter, two cups sugar, four eggs beaten light, (separately) one teaspoonful soda dissolved in one cup of milk, flour sufficient to make stiff batter; have ready a quart of berries washed and dried; stir in the batter; bake about one hour. Serve with wine sauce. Mrs. EuGENE MOREHEAD. ORANGE PUDDING. Peel and cut into small pieces, add one cup sugar to them and let them stand an hour; boil one quart milk and add the yolks of five eggs, two tablespoonfuls corn starch dissolved in a little milk. When the custard is cold add the oranges. Make a frosting of whites of the eggs and a half cup sugar
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