Orange Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1823Calories
45 gProtein
360 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1823 kcal
Protein45 g
Carbohydrates360 g
Fiber26 g
Sugars326 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol616 mg
Sodium401 mg
Potassium2897 mg
Calcium1118 mg
Iron3.8 mg
Magnesium185 mg
Phosphorus942 mg
Zinc4.8 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D7.7 mcg
Vitamin C575 mg
Vitamin A515 mcg
Vitamin E3.8 mg
Vitamin K0.5 mcg
Vitamin B61.2 mg
Vitamin B124 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.7 mg
Folate395 mcg
Choline619 mg
Caffeine0 mg
Water1482 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 9. The excerpt below is the record exactly as published.
Orange Pudding. Slice 6 oranges and put in a deep dish, sprinkle 1 cup sugar over them. Make a custard of a pint of milk and yolks of 3 eggs, tablespoonful cornstarch
Cook this with the app: pantry check, scaling, and the assistant.