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Orange Cream

Name: Orange Cream
Yield: 4 servings
Ingredients: Rub two cupfuls of cut sugar; of six large oranges; add enough water to make a pint and a half; half a pint of thick cream; 1 oz. of gelatine soaked in half a pint of cold water

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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

739Calories

10 gProtein

134 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories739 kcal

Protein9.8 g

Carbohydrates134 g

Fiber6.5 g

Sugars126 g

Total Fat21 g

Saturated Fat12 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat0.1 g

Cholesterol60 mg

Sodium27 mg

Potassium549 mg

Calcium149 mg

Iron0.4 mg

Magnesium32 mg

Phosphorus74 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C144 mg

Vitamin A30 mcg

Vitamin E0.5 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate83 mcg

Choline25 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 98. The excerpt below is the record exactly as published.

Orange Cream. — Rub two cupfuls of cut sugar on the outside peel of six large oranges, and add enough water to make a pint and a half. Boil this until clear, and strain through a muslin bag. When cold, beat it up thoroughly with half a pint of thick cream ; then stir in i oz. of gelatine soaked in half a pint of cold water.

Cook this with the app: pantry check, scaling, and the assistant.