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Frosted Orange
From The national course in home economics, 1917
Serves 2
Recipe attributed to Mrs. L. P. Choate.
Presented as published in 1917. 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
428Calories
5 gProtein
110 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories428 kcal
Protein4.9 g
Carbohydrates110 g
Fiber12 g
Sugars88 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.8 mg
Potassium897 mg
Calcium233 mg
Iron0.7 mg
Magnesium60 mg
Phosphorus124 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A65 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate184 mcg
Choline45 mg
Water464 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 210. The excerpt below is the record exactly as published.
FROSTED ORANGE. Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of strawberry juice and move the sugar about with the fingers until it is equally colored, then put the dish near the fire until it is quite dry. Peel one-half dozen ripe oranges
Cook this with the app: pantry check, scaling, and the assistant.