vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Butter
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
484Calories
9 gProtein
100 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein9.4 g
Carbohydrates100 g
Fiber8.7 g
Sugars88 g
Total Fat7.7 g
Saturated Fat3.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol152 mg
Sodium54 mg
Potassium849 mg
Calcium311 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus223 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C192 mg
Vitamin A127 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate127 mcg
Choline156 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 340. The excerpt below is the record exactly as published.
ORANGE BUTTER.— Pare 8 large oranges, cut into thin slices, pour over them 1^ cups of powdered sugar, boil 1 pt. of milk, and while boiling add the yolks of 3 eggs, 1 tablespoon corn starch
Cook this with the app: pantry check, scaling, and the assistant.