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Orange Cocktail
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
148Calories
3 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein3.2 g
Carbohydrates37 g
Fiber7.9 g
Sugars27 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium79 mg
Potassium569 mg
Calcium122 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C170 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate87 mcg
Choline26 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 96. The excerpt below is the record exactly as published.
OEANGE COCKTAIL Large oranges, 3, Lemon, 1, Sherry, 1 wine-glass
Cook this with the app: pantry check, scaling, and the assistant.