Buttered Orange Juice

Name: Buttered Orange Juice
Ingredients: 6 Seville oranges; 3 tablespoonfuls of rose water; 6 yolks of eggs; 3 whites of eggs; 1 lb. of castor sugar; 1 oz. of butter

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

2919Calories

67 gProtein

590 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories2919 kcal

Protein67 g

Carbohydrates590 g

Fiber24 g

Sugars546 g

Total Fat69 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat8.9 g

Omega-30.2 g

Cholesterol1740 mg

Sodium657 mg

Potassium2428 mg

Calcium725 mg

Iron9.5 mg

Magnesium175 mg

Phosphorus1145 mg

Zinc6.7 mg

Copper0.8 mg

Manganese0.5 mg

Vitamin D9 mcg

Vitamin C638 mg

Vitamin A850 mcg

Vitamin E6.3 mg

Vitamin K1.4 mcg

Vitamin B61.6 mg

Vitamin B124 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)4.9 mg

Folate579 mcg

Choline1414 mg

Caffeine0 mg

Water1277 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 33. The excerpt below is the record exactly as published.

Buttered Orange Juice. | For Ten or Twelve Persons. — 6 Seville oranges ; 3 table4 spoonluls of rose water ; 6 yolks of eggs ; 3 whites of eggs ;j I lb. of castor sugar ; 1 oz. of butter. ; Mix the juice of six Seville oranges with threet tablespoonfuls of rose water

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