vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Imperial Orange Sauce
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
759Calories
27 gProtein
122 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein27 g
Carbohydrates122 g
Fiber2.5 g
Sugars109 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium427 mg
Potassium443 mg
Calcium190 mg
Iron7.8 mg
Magnesium37 mg
Phosphorus425 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate132 mcg
Choline590 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 50. The excerpt below is the record exactly as published.
IMPERIAL ORANGE SAUCE. Put into a saucepan one cupful of sugar, half a cupful of boiling water and the grated rind of an orange. Boil the mixture rapidly for ten minutes. Do not stir it dur- ing this period, beat the yolks of eight eggs
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