Orange Sponge Pudding

Name: Orange Sponge Pudding
Ingredients: Cut five or six oranges in small pieces; one coffeecup sugar; one pint milk; yolks of three eggs; one-half cup sugar; one large teaspoon corn starch

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1327Calories

43 gProtein

232 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1327 kcal

Protein43 g

Carbohydrates232 g

Fiber22 g

Sugars208 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium2569 mg

Calcium1045 mg

Iron3.6 mg

Magnesium166 mg

Phosphorus916 mg

Zinc4.6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D7.7 mcg

Vitamin C479 mg

Vitamin A495 mcg

Vitamin E3.4 mg

Vitamin K0.5 mcg

Vitamin B61.1 mg

Vitamin B124 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.2 mg

Folate341 mcg

Choline603 mg

Caffeine0 mg

Water1325 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 18. The excerpt below is the record exactly as published.

ORANGE SPONGE PUDDING. Cut five or six oranges in small pieces and place in a pud- ding dish ; pour over them one coffeecup sugar ; then make a boiled custard of one pint milk, yolks of three eggs, one-half cup sugar, one large teaspoon corn starch

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