vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Cream
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
501Calories
12 gProtein
69 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein12 g
Carbohydrates69 g
Fiber8.5 g
Sugars40 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.3 g
Cholesterol60 mg
Sodium295 mg
Potassium613 mg
Calcium230 mg
Iron8.4 mg
Magnesium41 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C157 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate118 mcg
Choline30 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 67. The excerpt below is the record exactly as published.
Orange Cream. Six large oranges, 1 lemon, 2 oz. sugar, 1 oz. gelatine, j pint cream, 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.