Crouquante of Oranges

Name: Crouquante of Oranges
Ingredients: six tangerine oranges; the juice of two of the oranges; a quarter of a pound of loaf sugar; half an ounce of gelatine; half a pint of double cream

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1962Calories

30 gProtein

285 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1962 kcal

Protein30 g

Carbohydrates285 g

Fiber26 g

Sugars243 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.3 g

Cholesterol241 mg

Sodium77 mg

Potassium2845 mg

Calcium618 mg

Iron1.5 mg

Magnesium163 mg

Phosphorus359 mg

Zinc1.4 mg

Copper0.9 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C684 mg

Vitamin A119 mcg

Vitamin E1.9 mg

Vitamin K5.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate433 mcg

Choline96 mg

Caffeine0 mg

Water1394 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 37. The excerpt below is the record exactly as published.

rouquante of Orang-es. Take six tangerine oranges ; peel them very thinly ; put the peel into a pan with the juice of two of the oranges, a quarter of a pound of loaf sugar, and half an ounce of gelatine, with just enough water to cover them. Melt carefully ; strain it into a basin. Take half a pint of double cream

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