Orange Cream

Name: Orange Cream
Ingredients: 1 ounce of gelatine; quarter of a pound of loaf sugar; 1 lemon; 7 oranges; half a pint of cream

From Wholesome cookery, 1887

This recipe can be used for any fruit juice in place of orange.

Presented as published in 1887. 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

1956Calories

42 gProtein

280 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1956 kcal

Protein42 g

Carbohydrates280 g

Fiber33 g

Sugars233 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.4 g

Cholesterol241 mg

Sodium107 mg

Potassium2652 mg

Calcium690 mg

Iron2.2 mg

Magnesium155 mg

Phosphorus337 mg

Zinc1.5 mg

Copper1.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C723 mg

Vitamin A140 mcg

Vitamin E2.4 mg

Vitamin K5.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.8 mg

Folate398 mcg

Choline122 mg

Caffeine0 mg

Water1322 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.

Orange Cream. 1 ounce of gelatine, quarter of a pound of loaf sugar, 1 lemon, 7 oranges, half a pint of cream

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