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Orange Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a quart mould.
Presented as published in 1892. 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
541Calories
7 gProtein
129 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein6.7 g
Carbohydrates129 g
Fiber1.4 g
Sugars81 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.7 mg
Potassium1968 mg
Calcium108 mg
Iron1.9 mg
Magnesium81 mg
Phosphorus151 mg
Zinc1.3 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water591 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1026. The excerpt below is the record exactly as published.
Orange Cream.— Dissolve an ounce of isinglass in a pint of water. Add the strained juice of six sweet oranges and one lemon, and four ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.