Muscovite of Oranges
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1706Calories
27 gProtein
415 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1706 kcal
Protein27 g
Carbohydrates415 g
Fiber40 g
Sugars305 g
Total Fat4.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1090 mg
Potassium2739 mg
Calcium884 mg
Iron33 mg
Magnesium174 mg
Phosphorus271 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C766 mg
Vitamin A158 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate562 mcg
Choline136 mg
Caffeine0 mg
Water1635 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 46. The excerpt below is the record exactly as published.
MUSCOVITE OF ORANGES The rind of eight oranges, six ounces of loaf sugar, a quarter ounce of leaf gelatine. Put in a basin and pour over a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.