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Orange Cream
From The new Kentucky home cook book, 1884
Serves 12
Mrs. Rob. Fickle.
Presented as published in 1884. 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
745Calories
6 gProtein
27 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein5.5 g
Carbohydrates27 g
Fiber4.1 g
Sugars14 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol201 mg
Sodium41 mg
Potassium484 mg
Calcium184 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline13 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 152. The excerpt below is the record exactly as published.
ORANGE CREAM. Take ten oranges, cut a circular hole in the top, and care- fully scrape out the pulp so as not to injure the rind; strain the juice of two lemons, and add enough sugar to make a thick sirup; whip five pints of cream
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