Orange Cream
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
778Calories
9 gProtein
173 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein9.4 g
Carbohydrates173 g
Fiber3.3 g
Sugars121 g
Total Fat7.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium673 mg
Potassium536 mg
Calcium213 mg
Iron20 mg
Magnesium44 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate152 mcg
Choline7.9 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 61. The excerpt below is the record exactly as published.
Orange Cream—Dissolve 1 package Blue Ribbon orange jelly pow- der in 1}4 cups boiling water. Add % cup sugar, 14 tablespoon lemon juice, 1 cup orange juice, and 1 well-beaten egg yolk
Cook this with the app: pantry check, scaling, and the assistant.