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Orange Cream

Name: Orange Cream
Yield: 4 servings
Ingredients: One pint of orange juice; the well beaten yolks of six eggs; the whites of four; one pound of fine sugar

From Temperance cook book, 1887

Serves 4

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

673Calories

17 gProtein

126 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories673 kcal

Protein17 g

Carbohydrates126 g

Fiber0 g

Sugars124 g

Total Fat13 g

Saturated Fat3.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol465 mg

Sodium179 mg

Potassium400 mg

Calcium83 mg

Iron2.3 mg

Magnesium28 mg

Phosphorus271 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C38 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)0.1 mg

Folate94 mcg

Choline368 mg

Caffeine0 mg

Water204 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 127. The excerpt below is the record exactly as published.

ORANGE CREAM. One pint of orange juice, put to it the well beaten yolks of six eggs, and the whites of four; beat these well together, and add CUSTABDS, CREAMS, ETC. 213 to it one pound of fine sugar

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