vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Pudding
From Delicacies, 1929
Serves 1
Serve with golden sauce.
Presented as published in 1929. 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
1029Calories
30 gProtein
171 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1029 kcal
Protein30 g
Carbohydrates171 g
Fiber5.1 g
Sugars91 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol452 mg
Sodium937 mg
Potassium644 mg
Calcium554 mg
Iron7.1 mg
Magnesium80 mg
Phosphorus600 mg
Zinc3.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D4.3 mcg
Vitamin C0.9 mg
Vitamin A208 mcg
Vitamin E1.2 mg
Vitamin K7.4 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate180 mcg
Choline361 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 60. The excerpt below is the record exactly as published.
Orange Pudding 1 cup bread crumbs yolks of 2 eggs 1-3 cup sugar whites of 4 eggs juice and rind of 1 orange 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.