Orange Cream
From Household cookery, 1905
Presented as published in 1905. 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
1588Calories
22 gProtein
198 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1588 kcal
Protein22 g
Carbohydrates198 g
Fiber23 g
Sugars127 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.7 g
Cholesterol241 mg
Sodium602 mg
Potassium1734 mg
Calcium613 mg
Iron17 mg
Magnesium110 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C436 mg
Vitamin A80 mcg
Vitamin E1.5 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate293 mcg
Choline74 mg
Caffeine0 mg
Water1043 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 33. The excerpt below is the record exactly as published.
Orange Cream 4 oranges. \ pint cream. 2 oz. lump sugar. \ pint boiling water. 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.