Chartreuse of Oranges

Name: Chartreuse of Oranges
Ingredients: Six Tangerine Oranges; One pint of Jelly

From High-class cookery recipes, 1897

Presented as published in 1897. 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

2287Calories

13 gProtein

568 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories2287 kcal

Protein13 g

Carbohydrates568 g

Fiber33 g

Sugars411 g

Total Fat1.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium205 mg

Potassium2448 mg

Calcium560 mg

Iron4.2 mg

Magnesium134 mg

Phosphorus273 mg

Zinc1.1 mg

Copper1.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C631 mg

Vitamin A119 mcg

Vitamin E2.7 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.3 mg

Folate394 mcg

Choline156 mg

Caffeine0 mg

Water1133 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 75. The excerpt below is the record exactly as published.

Chartreuse of Oranges. Ingredients, Six Tangerine Oranges. One pint of Jelly

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