Pudding (Orange)
From Hilda's "where is it?" of recipes, 1891
Mrs. Fleming's Recipe.
Presented as published in 1891. 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
1181Calories
41 gProtein
209 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1181 kcal
Protein41 g
Carbohydrates209 g
Fiber26 g
Sugars181 g
Total Fat27 g
Saturated Fat9.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium2687 mg
Calcium1032 mg
Iron1.1 mg
Magnesium166 mg
Phosphorus643 mg
Zinc2.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C575 mg
Vitamin A275 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.6 mg
Folate324 mcg
Choline177 mg
Caffeine0 mg
Water1462 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 64. The excerpt below is the record exactly as published.
PUDDING {ORANGE). (Mrs. Fleming.) Peel six oranges and cut them in small pieces. Make a custard with a pint of milk, two ounces of sugar, two table- spoonfuls of corn-flour, the yolks of two eggs. When nearly cold, pour custard over the oranges, and mix well together. Beat the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.