vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From Consult me, 1902
Serves 2
Serve with whips and jellies.
Presented as published in 1902. 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
385Calories
17 gProtein
54 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein17 g
Carbohydrates54 g
Fiber1.8 g
Sugars51 g
Total Fat12 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium193 mg
Potassium325 mg
Calcium116 mg
Iron2.5 mg
Magnesium27 mg
Phosphorus268 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C53 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate81 mcg
Choline368 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 353. The excerpt below is the record exactly as published.
ORANGE CREAM.— Take the juice of 4 Seville oranges, and the rind of one p>ared fine ; put them into a tossingpan with a pint of water and 3 ozs. of sugar ; beat the whites of 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.