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Corbeille d'Oranges a la Creme
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
606Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein3.4 g
Carbohydrates155 g
Fiber8.6 g
Sugars147 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.9 mg
Potassium654 mg
Calcium147 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 139. The excerpt below is the record exactly as published.
Corbeille d'Oranges a la Creme. — Put half a pound of lump sugar and a quarter of a pint of water into a small sauce- pan, and boil them Liil the sugar becomes brittle. Peel four or five oranges
Cook this with the app: pantry check, scaling, and the assistant.