Orange Baskets
From The universal cookery book, 1887
Serve in a bed of orange or laurel leaves.
Presented as published in 1887. 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
38Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.5 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.2 g
Total Fat3.2 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium1.2 mg
Potassium22 mg
Calcium15 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water9 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 80. The excerpt below is the record exactly as published.
Orange Baskets. Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp and juice, and use the juice in making orange-jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange-jelly. When ready to serve, put a spoonful of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.