Water Lily Pudding

Name: Water Lily Pudding
Ingredients: 1 cup orange juice; 2 tablespoons cornstarch; 1 teaspoon grated lemon peel; Whites of 4 eggs; 1 half cup sugar; 3 tablespoons sweet milk; 1 teaspoon lemon juice

From The Federation cook book, 1910

Recipe attributed to Mrs. John Bryant.

Presented as published in 1910. 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

639Calories

15 gProtein

145 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories639 kcal

Protein15 g

Carbohydrates145 g

Fiber0.3 g

Sugars120 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3 mg

Potassium464 mg

Calcium26 mg

Iron0.3 mg

Magnesium27 mg

Phosphorus50 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate73 mcg

Choline0.6 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 17. The excerpt below is the record exactly as published.

Water Lily Pudding 1 cup orange juice 2 tablespoons cornstarch 1 teaspoon grated lemon peel Whites of 4 eggs 1 half cup sugar 3 tablespoons sweet milk 1 teaspoon lemon juice

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