Orange Pudding, No. 2

Name: Orange Pudding, No. 2
Ingredients: Peel and slice 6 oranges; sprinkle over them ^ cup sugar; boil I pint of milk; add I whole egg; the yolks of 2; and 2 tablespoonfuls com starch; Beat the whites of the eggs to a stiff froth, and put on top.

From Machias 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

1789Calories

45 gProtein

351 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1789 kcal

Protein45 g

Carbohydrates351 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

Sodium400 mg

Potassium2897 mg

Calcium1117 mg

Iron3.8 mg

Magnesium185 mg

Phosphorus940 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

Choline618 mg

Caffeine0 mg

Water1481 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 15. The excerpt below is the record exactly as published.

ORANGE PUDDING, No. 2. Peel and slice 6 oranges, sprinkle over them ^ cup sugar, boil I pint of milk, add I whole egg and the yolks of 2, >4 cup of sugar and 2 tablespoonfuls com starch, boil until it thickens, then pour it over the oranges. Beat the whites of the eggs to a- stiff froth, and put on top

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