vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Florida Oranges
From The Times cook book, no. 2, 1905
Serves 2
Delicious. A Florida receipt.
Presented as published in 1905. 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
363Calories
3 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein3.4 g
Carbohydrates93 g
Fiber8.6 g
Sugars84 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium653 mg
Calcium146 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 97. The excerpt below is the record exactly as published.
four large oranges, pared and taken out in sections, rejecting all the skin possible; add a few bits of butter and half cup of sugar, roll up and pinch the ends well together, and put in a deep baking dish; put bits of butter over it and sprinkle another half cup of sugar on top; add half a teacup of water
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