vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Orange Boley Poley
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
436Calories
11 gProtein
98 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein11 g
Carbohydrates98 g
Fiber5.8 g
Sugars27 g
Total Fat8.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium548 mg
Potassium550 mg
Calcium200 mg
Iron5.1 mg
Magnesium47 mg
Phosphorus158 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate206 mcg
Choline20 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 136. The excerpt below is the record exactly as published.
Orange Boley Poley. Take 4 sweet oranges ; peel and slice them. Then sift 1 pint of flour, 1 tablespoon of granulated sugar, 1 teaspoon baking powder, % teaspoon salt. Add to this 2 tablespoons of butter and enough sweet milk to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.