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Orange Pudding
From Delta Gamma cook book, 1922
Serves 2
Recipe by Lois Tennant Pennock (Lambda).
Presented as published in 1922. 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
643Calories
27 gProtein
95 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein27 g
Carbohydrates95 g
Fiber3.3 g
Sugars58 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol558 mg
Sodium613 mg
Potassium389 mg
Calcium203 mg
Iron5.4 mg
Magnesium46 mg
Phosphorus396 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C27 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.9 mg
Folate140 mcg
Choline449 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 81. The excerpt below is the record exactly as published.
Orange Pudding Peel four large oranges, cut and sprinkle with one cup of sugar. Let stand while making custard. Custard : 1 quart milk whites of 2 eggs yolks of 5 eggs little salt 1 tablespoon cornstarch Steam custard until it thickens, then turn over the orange. Beat the whites of three eggs with powdered sugar. Drop on custard and brown in oven. Marguerite Klinker (Kappa). 198 DELTA GAMMA COOK BOOK Orange Pudding 1 cup bread crumbs yolks 2 eggs }/2 cup sugar whites of 4 eggs grated rind and juice of }/2 large orange
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