vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringued Oranges (Oranges Merlngu&s)
From Cookery for every household, 1914
Serves 5
Presented as published in 1914. 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
592Calories
7 gProtein
130 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein6.9 g
Carbohydrates130 g
Fiber5.2 g
Sugars114 g
Total Fat7.8 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol129 mg
Sodium107 mg
Potassium461 mg
Calcium113 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C116 mg
Vitamin A92 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate86 mcg
Choline108 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 736. The excerpt below is the record exactly as published.
Meringued Oranges (Oranges Merlngu&s) 6 oranges. Red-currant jelly. Whipped cream. Meringue. 3 whites of eggs. \ lb. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.