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Orleans Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
To serve: dip the mold in hot water for a moment, wipe dry and turn out. Serve with cream or fruit sauce.
Presented as published in 1907. 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
528Calories
8 gProtein
38 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein7.6 g
Carbohydrates38 g
Fiber0 g
Sugars34 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.9 g
Cholesterol317 mg
Sodium35 mg
Potassium114 mg
Calcium86 mg
Iron0.6 mg
Magnesium7.3 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline168 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 76. The excerpt below is the record exactly as published.
ORLEANS PUDDING. I quart of cream, 12 ozs sugar, I2 yolks, I oz. gelatin
Cook this with the app: pantry check, scaling, and the assistant.