Pudding d l'Orange Glace

Name: Pudding d l'Orange Glace
Ingredients: the juice of four or five good oranges; the well-beaten yolks of six eggs; a pint of single cream; 3oz. or 4oz. of caster sugar; a dust of cinnamon

From The "Queen" cookery books: Ices, 1902

Use sugar boiled to the crack for garnish.

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

2267Calories

26 gProtein

107 gCarbs

194 gFat

Full nutrition (33 nutrients)

Calories2267 kcal

Protein26 g

Carbohydrates107 g

Fiber0 g

Sugars87 g

Total Fat194 g

Saturated Fat105 g

Monounsaturated Fat46 g

Polyunsaturated Fat4.3 g

Cholesterol1584 mg

Sodium169 mg

Potassium571 mg

Calcium419 mg

Iron2.8 mg

Magnesium34 mg

Phosphorus666 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A389 mcg

Vitamin E2.6 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate149 mcg

Choline836 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

the juice of four or five good oranges, the well- beaten yolks of six eggs, and a pint of single cream or new milk, with 3oz. or 4oz. of caster sugar, and, if liked, a dust of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.