Orange Blossoms
From Royal cook book, 1930
Presented as published in 1930. 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
1558Calories
7 gProtein
305 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories1558 kcal
Protein6.6 g
Carbohydrates305 g
Fiber5.1 g
Sugars275 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.4 g
Cholesterol1.5 mg
Sodium748 mg
Potassium524 mg
Calcium143 mg
Iron4 mg
Magnesium54 mg
Phosphorus220 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E3 mg
Vitamin K4.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline21 mg
Caffeine3.6 mg
Water78 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 27. The excerpt below is the record exactly as published.
Orange Blossoms 1 recipe White Cake (page 16) 1 recipe Orange Icing (page 25) candied orange peel
Cook this with the app: pantry check, scaling, and the assistant.