vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream, Orange
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for ten or twelve glasses.
Presented as published in 1892. 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
534Calories
14 gProtein
106 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein14 g
Carbohydrates106 g
Fiber7.9 g
Sugars59 g
Total Fat8 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol248 mg
Sodium634 mg
Potassium555 mg
Calcium292 mg
Iron17 mg
Magnesium49 mg
Phosphorus220 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C142 mg
Vitamin A135 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate177 mcg
Choline222 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 422. The excerpt below is the record exactly as published.
Cream, Orange. — Remove and throw away the white part from the rinds of fom* Seville oranges, and put the latter, with fom* ounces of loaf sugar and the juice, into a basin. Pour on the mixture a pint and a half of boiling water. Let it stand for two hours, then strain, and mix the liquid with four eggs
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