M. aux Oranges

Name: M. aux Oranges
Ingredients: half a pound of loaf sugar; the finely shredded rind of eight oranges; ^oz. of best leaf gelatine; a pint of absolutely boiling water; the juice of eight or ten oranges

From The "Queen" cookery books: Ices, 1902

Serve with whipped or iced cream.

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

3290Calories

41 gProtein

806 gCarbs

11 gFat

Full nutrition (31 nutrients)

Calories3290 kcal

Protein41 g

Carbohydrates806 g

Fiber158 g

Sugars343 g

Total Fat11 g

Saturated Fat0.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium1121 mg

Potassium5820 mg

Calcium2757 mg

Iron44 mg

Magnesium494 mg

Phosphorus642 mg

Zinc4.5 mg

Copper1.8 mg

Manganese0.6 mg

Vitamin C2398 mg

Vitamin A302 mcg

Vitamin E3.6 mg

Vitamin K0 mcg

Vitamin B63.3 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate977 mcg

Choline12 mg

Water2703 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.

M. aux Oranges. — Put into a bowl half a pound of loaf sugar with the finely shredded rind of eight oranges, and ^oz. of best leaf gelatine ; pour on to it all a pint of absolutely boiling water with a few drops of saffron yellow ; let it stand till cool, when you add the juice of eight or ten oranges

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