Orange Cream

Name: Orange Cream
Ingredients: One quart of cream; juice of four oranges; two lemons; fill up with water; sweeten to taste

From The housewife's aid, 1950

—Mrs. A. Mitchell.

Presented as published in 1950. 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

3610Calories

28 gProtein

139 gCarbs

335 gFat

Full nutrition (33 nutrients)

Calories3610 kcal

Protein28 g

Carbohydrates139 g

Fiber23 g

Sugars72 g

Total Fat335 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0.4 g

Cholesterol965 mg

Sodium197 mg

Potassium2487 mg

Calcium913 mg

Iron1.9 mg

Magnesium144 mg

Phosphorus667 mg

Zinc2.7 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C489 mg

Vitamin A81 mcg

Vitamin E1.6 mg

Vitamin K22 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate238 mcg

Choline71 mg

Caffeine0 mg

Water1347 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

ORANGE CREAM One quart of cream, juice of four oranges, and two lemons; fill up with water and sweeten to taste

Cook this with the app: pantry check, scaling, and the assistant.