Orange Cream

Name: Orange Cream
Ingredients: the juice of four oranges; the peel of one; a pint of water; half a pound of sugar; the beaten whites of five eggs; the yolks of five eggs; a cup of cream or sweet milk

From La cuisine creole, 1885

Can be served without freezing.

Presented as published in 1885. 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

2466Calories

43 gProtein

345 gCarbs

110 gFat

Full nutrition (33 nutrients)

Calories2466 kcal

Protein43 g

Carbohydrates345 g

Fiber21 g

Sugars309 g

Total Fat110 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.2 g

Cholesterol241 mg

Sodium81 mg

Potassium1838 mg

Calcium525 mg

Iron1.4 mg

Magnesium111 mg

Phosphorus276 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C489 mg

Vitamin A79 mcg

Vitamin E6.1 mg

Vitamin K5.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.9 mg

Folate261 mcg

Choline60 mg

Caffeine0 mg

Water1564 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 72. The excerpt below is the record exactly as published.

the juice of four oranges, and put it with the peel of one into a sauce-pan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick ; strain it through a gauze sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or sweet milk

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