Orange Cream

Name: Orange Cream
Ingredients: a pound of lump-sugar; the rinds of 6 oranges; 3 cups of water; the yolks of 6 eggs; a glass of orange-flower water

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

937Calories

48 gProtein

130 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories937 kcal

Protein48 g

Carbohydrates130 g

Fiber26 g

Sugars102 g

Total Fat30 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1116 mg

Sodium457 mg

Potassium2376 mg

Calcium628 mg

Iron6.3 mg

Magnesium153 mg

Phosphorus745 mg

Zinc4.6 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C575 mg

Vitamin A599 mcg

Vitamin E5.1 mg

Vitamin K0.9 mcg

Vitamin B61.2 mg

Vitamin B122.7 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)3.3 mg

Folate465 mcg

Choline973 mg

Caffeine0 mg

Water2111 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 22. The excerpt below is the record exactly as published.

ORANGE CREAM Scrape lightly, with a pound of lump- sugar, the rinds of 6 oranges. To this sugar add 3 cups of water and the strained juice of the oranges. Place over the fire, and boil for five minutes. Beat lightly the yolks of 6 eggs, and mix with the syrup. Return to the fire, and whisk lightly until it thickens ; take from the fire, and add a glass of orange- flower wate

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