Orange Cream
From Canadian cook book, 1924
Protein 4.1 grams. Fat 15.0 grams. Carbohydrate 4.0 grams.
Presented as published in 1924. 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
193Calories
26 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein26 g
Carbohydrates22 g
Fiber1.3 g
Sugars1.8 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium325 mg
Potassium81 mg
Calcium94 mg
Iron8.3 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate48 mcg
Choline15 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 98. The excerpt below is the record exactly as published.
ORANGE CREAM. 3^ tb. gelatine. 34 gr. saccharin. 1 tb. cold water. }/2 c. boiling water. 1 tb. lemon juice. 1 tb. orange juice. 3 tb. cream (whipped).
Cook this with the app: pantry check, scaling, and the assistant.