vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Set glasses in boiling water until water is cold. For mould, dissolve gelatine in a little water and add with boiling cream.
Presented as published in 1898. 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
808Calories
12 gProtein
51 gCarbs
62 gFat
Full nutrition (35 nutrients)
Calories808 kcal
Protein12 g
Carbohydrates51 g
Fiber1.2 g
Sugars43 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol409 mg
Sodium133 mg
Potassium344 mg
Calcium159 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus235 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C35 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate46 mcg
Choline196 mg
Caffeine0 mg
Alcohol0.5 g
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 328. The excerpt below is the record exactly as published.
rang-e Cream.— Peel the rind off a Seville orange, and boil it till quite tender. Beat it fine in a mortar. Add to it the juice of the orange, a dessertspoonful of brandy, the yolks of four eggs, and four ounces of loaf sugar. Beat all together for ten minutes. Then by degrees add a pint of boiling cream
Cook this with the app: pantry check, scaling, and the assistant.