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Orange and Strawberries in Basket
From The national course in home economics, 1917
Serves 1
Delicious.
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
122Calories
2 gProtein
23 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein2.1 g
Carbohydrates23 g
Fiber3.6 g
Sugars17 g
Total Fat3.5 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium17 mg
Potassium320 mg
Calcium92 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C106 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Choline2.5 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 291. The excerpt below is the record exactly as published.
ORANQE AND STRAWBERRIES IN BASKET. (Made of Peel.) Select good-sized oranges, cut off the top, scoop out the center and fill with strawberries and some of the orange. If liked pour over a little sherry and put on top a spoonful of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.