vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Crumpets, Orange
From Consult me, 1902
Serves 4
Some persons add slices of orange.
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
681Calories
17 gProtein
41 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein17 g
Carbohydrates41 g
Fiber14 g
Sugars1 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol493 mg
Sodium170 mg
Potassium563 mg
Calcium347 mg
Iron2.9 mg
Magnesium50 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C193 mg
Vitamin A188 mcg
Vitamin E1.4 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate93 mcg
Choline295 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 181. The excerpt below is the record exactly as published.
CRUMPETS, Orange. — Cream and new milk, of each i pint ; warm and put to it a little rennet to break it, then stir it gently ; drain on a cloth 6 hours ; take the rind of 3 oranges, boiled, as for preserving, in 3 waters ; pound fine, and mix with the curd and 8 eggs, in a mor- tar, some nutmeg, the juice of a lemon, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.