Coquembouche d'Oranges
From À la mode cookery, 1902
Keep in a dry place until required.
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
2423Calories
14 gProtein
622 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2423 kcal
Protein14 g
Carbohydrates622 g
Fiber35 g
Sugars587 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium12 mg
Potassium2618 mg
Calcium588 mg
Iron1.7 mg
Magnesium148 mg
Phosphorus202 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C766 mg
Vitamin A158 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate432 mcg
Choline121 mg
Caffeine0 mg
Water1486 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 57. The excerpt below is the record exactly as published.
Coquembouche d'Oranges Take eight oranges, peel them and divide pulp into quarters, carefully scrape off a/l the white pith ; place the quarters evenly on a tin and let them dry in the kitchen for three or four hours. Take a pound of sugar, place it in a sugar-boiler with two gills of water ; when nearly dissolved, place it on the fire, adding a tiny pinch of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.