vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oxford Pudding
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
158Calories
3 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein3.5 g
Carbohydrates32 g
Fiber0.4 g
Sugars8.3 g
Total Fat1.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium413 mg
Potassium99 mg
Calcium66 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate68 mcg
Choline9.1 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 254. The excerpt below is the record exactly as published.
3 tablespoons sugar, grate in the yellow of 1 orange, pour in the milk hot, and beat 2 minutes; set the pan in a larger pan, filled with water, and put in the oven until set; sprinkle with sifted sugar, brown on top with a hot shovel, and cool. Eat with cream. FRUIT PUDDINGS— Take as many small pudding cloths as needed, spread boiled rice on each cloth, and then put on a peeled orange, or a pear or apple pared and cored, or stoned cherries, or ber- ries; then tie the cloths, having the fruit surrounded by the rice; boil till the fruit is cooked. Serve with sugar sprinkled plentifully on top, and with sweetened cream or any good sweet sauce. OXFORD PUDDING — Take 1 cup rice 1 tablespoon oatmeal, 3 tablespoons sitgar, 1 teaspoon salt (level), 1 cup milk, 6 cups water
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