vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From How we cook in Tennessee .., 1906
Serves 2
Serve with custard sauce.
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
620Calories
15 gProtein
127 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein15 g
Carbohydrates127 g
Fiber2.1 g
Sugars112 g
Total Fat8.3 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium250 mg
Potassium416 mg
Calcium108 mg
Iron5.8 mg
Magnesium31 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C64 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate93 mcg
Choline226 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 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 138. The excerpt below is the record exactly as published.
Orange Cream. — Soak one-quarter box of gelatine in quarter cup of cold water half an hour ; then dissolve it in half cup of boiling water ; add one cup of sugar, juice of one lemon ; strain it and add one cup of orange juice and pulp. Set this in ice water to cool. Beat the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.