Orange Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1037Calories
36 gProtein
53 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein36 g
Carbohydrates53 g
Fiber0 g
Sugars43 g
Total Fat77 g
Saturated Fat45 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol608 mg
Sodium348 mg
Potassium1213 mg
Calcium894 mg
Iron1.9 mg
Magnesium96 mg
Phosphorus899 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.6 mcg
Vitamin C0 mg
Vitamin A756 mcg
Vitamin E2.8 mg
Vitamin K4.8 mcg
Vitamin B60.6 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate54 mcg
Choline420 mg
Caffeine0 mg
Water708 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 16. The excerpt below is the record exactly as published.
Orange Cream. Soak one-fourth box gelatine in one-fourth cup cold water till well softened; scald one pint milk and pour over the gelatine, and stir in the yolks of two eggs and sugar to taste; when smooth and thick, strain and cool, then add the juice of three or four oranges and a little orange flavoring, and the stiffly beaten whites of the eggs, or better still, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.