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Orange Cream

Name: Orange Cream
Yield: 5 servings
Ingredients: Half box of gelatine; one pint of cream; one pint of milk; one cup of sugar; five oranges; five eggs (yolks)

From How we cook in Tennessee .., 1906

Serves 5

Presented as published in 1906. 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

628Calories

9 gProtein

69 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein8.9 g

Carbohydrates69 g

Fiber4.3 g

Sugars62 g

Total Fat37 g

Saturated Fat21 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol108 mg

Sodium62 mg

Potassium564 mg

Calcium251 mg

Iron0.2 mg

Magnesium36 mg

Phosphorus178 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C96 mg

Vitamin A51 mcg

Vitamin E0.4 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate55 mcg

Choline33 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 127. The excerpt below is the record exactly as published.

Orange Cream. — Half box of gelatine, one pint of cream, one pint of milk, one cup of sugar, five oranges, five eggs (yolks)

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