vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
623Calories
4 gProtein
61 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein4.1 g
Carbohydrates61 g
Fiber4.3 g
Sugars52 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium440 mg
Calcium144 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
Orange Cream. Four oranges (one Seville), the yolks of four eggs, one pint of cream, five ounces of sugar, and two spoonfuls of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.