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Orange Baskets - Mrs. W. F. Jones
From San Rafael cook book, 1906, 1906
Serves 1
An improvement is to tie a small bow of ribbon on the center of the handle.
Presented as published in 1906. 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
991Calories
14 gProtein
238 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories991 kcal
Protein14 g
Carbohydrates238 g
Fiber2.6 g
Sugars201 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium564 mg
Potassium70 mg
Calcium160 mg
Iron16 mg
Magnesium18 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate68 mcg
Choline11 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 62. The excerpt below is the record exactly as published.
ORANGE BASKETS— Mrs. W. F. Jones. Cut as many oranges as required, leaving half the peel whole for the baskets, and a strip across half an inch wide for the handle, that is, cut out 2 right-angled pieces each side of handle Remove the pulp and juice, and use the juice for the" orange jelly. Place the baskets in a pan with broken ice between to hold them upright. When ready to serve, put a teaspoon of whipped cream on top of each, and serve on orange leaves. It is an improvement to tie a small bow of ribbon on the center of the handle. To each pint of juice dissolve % box of Knox's gelatine in % cup of cold water. When dissolved, pour over the gelatine 1 cup of boiling water, 1 cup of sugar, the juice of 1 lemon
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Cook this with the app: pantry check, scaling, and the assistant.