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Orange Cream

Name: Orange Cream
Yield: 3 servings
Ingredients: one and one-third tablespoons gelatine; one-third cup cold water; one-third cup boiling water; whites of three eggs; one cup sugar; three tablespoons lemon juice; one cup orange juice; two cups cream

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

867Calories

7 gProtein

86 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories867 kcal

Protein7.4 g

Carbohydrates86 g

Fiber0.3 g

Sugars74 g

Total Fat56 g

Saturated Fat32 g

Monounsaturated Fat11 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol161 mg

Sodium100 mg

Potassium326 mg

Calcium124 mg

Iron1.9 mg

Magnesium22 mg

Phosphorus111 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate35 mcg

Choline2.9 mg

Caffeine0 mg

Water225 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.

Orange Cream One and one-third tablespoons gelatine, one-third cup cold water, one-third cup boiling water, whites of three eggs, one cup sugar, three tablespoons lemon juice, one cup orange juice, two cups cream

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